This recipe is from Jeremy Dixon’s second book, The Revive Cafe Cookbook 2.  A great book for any vegetarian or if you are looking for some wonderful fresh, meat-free meal ideas.  You can also visit Jeremy at his cafe in Auckland.

Ingredients (Makes 12 x ½ cup cakes)

  • 1kg (2lb) white potatoes unpeeled (around 4 large)
  • 2 red onions thinly sliced 2 tablespoons oil
  • 1⁄2 cup sun-dried tomatoes sliced thinly
  • 3 spring onions sliced
  • 1 cup freshly chopped coriander (cilantro)
  • 100g (3oz) feta cheese cut into small cubes
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1⁄2 cup white sesame seeds
  • 2 tablespoons oil (for frying)
  • 1⁄4 cup chopped parsley


1.    Cut potatoes into quarters and put in a pot of boiling water. Simmer until soft (around 10 minutes) and then drain.

2.    Mash potatoes roughly so there are still some chunks left.

3.    In a pan saute the onion and oil for about 5 minutes or until soft.

4.    Combine all ingredients in a bowl (except oil, sesame seeds and parsley) and mix well.

5.    Put the sesame seeds on a plate.

6.    Measure out 1⁄2 cup of the potato mix and roll into a ball with your hands. Roll in the sesame seeds so it is liberally covered. Repeat with remaining potato mixture.

7.    Heat a non stick frying pan with a little oil. Fry cakes for around 3 minutes each side or until lightly brown. Sprinkle with parsley and serve.

‘© Revive 2012.  Recipes available from Revive Café Cookbooks.’

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