These crunchy fritters of onion, potato and spinach are served with a refreshing mint chutney. Serve as a part of an Indian banquet, or as a tasty bar snack. Credit: Brett Stevens To make chutney ...

4. To plate, place a dollop of the sweet yoghurt and masala potato and place the spinach fritters on top. 5. Drizzle the beetroot yoghurt, mint chutney and tamarind chutney on top. (Here’s a ...

Thanks to a blend of heavy cream and crème fraîche, the filling has a custard-like texture that holds everything together in the potato crust shell. Baby spinach and jarred artichoke hearts add ...

The corn colours the fritters beautifully while also adding a rich and sweet flavour to the potato and prawn, which work beautifully against the sharp and salty dressing. If you're not lucky ...

Add spinach and cook until wilted, 1 minute more. Step 3: Remove sweet potato from skins (making sure it is cool to the touch) and add to a bowl. Mash well with a fork.

This recipe is a tradition that snuck up on my family. My grandmother Debbie made it every Passover and Rosh Hashanah for as long as I can remember and, my mom says, for as long as she can ...

Add remaining 1/2 teaspoon salt; toss potatoes, and cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Remove from heat, and stir in spinach until just wilted, 1 minute.

Though the recipe calls for a 9-inch, deep-dish pie plate, you can double the quantities and use a 13-by-9-inch baking dish (make sure the dish is 3 inches deep). To check for doneness, gently ...

Half of the rich, garlic-infused mash is layered into a casserole dish, then that is topped with chopped spinach that has been sautéed with onion, salt and pepper. The remaining potato mixture is ...