Serves 2 for a main course or 4 as a starter 450g Jersey Royal New Potatoes,
800g Jersey Royal New Potatoes, scrubbed
4 tbsp olive oil
2 yellow onion, diced
1 green chilli, deseeded and finely chopped
Juice of 1 lime
½ small bunch mint, leaves picked and roughly chopped
3 sprigs of tarragon, leaves picked and finely chopped
For the salsa
1 small onion, halved
2 green birds eye chillies, de-stalked
1 small garlic clove
Large handful coriander, roughly chopped, plus extra, to serve
Juice of 1-2 limes
½ tsp caster sugar
Small tortillas, corn or flour
80g Lincolnshire Poacher or a mature cheddar, grated
A couple of splashes of oil
Cut the Jersey Royal New Potatoes in half and steam for 15-20 minutes until tender to the point of a sharp knife. Roughly mash whilst they are still warm. While the Jersey Royal New Potatoes are cooking, warm the olive oil over a medium heat and add the onions and a pinch of salt. Sautee gently for 10 minutes until translucent, then add the chilli and continue to cook for a further 2 minutes. Stir the onions into the potato with the herbs and lime juice. Taste and check the seasoning.
To make the salsa bring a pan of water to the boil and drop in the gooseberries, one half of the onion and the chillies. Simmer for two minutes then immediately drain through a sieve and refresh in cold, running water until the gooseberries have cooled. Whiz the gooseberries with the coriander, garlic, juice of one lime and the sugar. Season to taste. Finely chop the rest of the white onion.
Heat a medium frying pan and sprinkle the cheese in an even layer. Gently fry until it has melted and turned golden on the edges and crispy, about 5 minutes. Once crisp remove from the heat and set aside on a board. Once cool break up into rough crumbs.
Grab a handful of the Jersey Royal New Potato mix and shape into 8 patties the thickness of a burger. Warm up a frying pan over a medium heat and add 10g butter and a splash of oil. When sizzling hot, add 4 patties at a time and fry for 1-2 minutes on each side until a golden crust forms, then gently turn over and cook the other side. Remove and keep warm in a low oven, and repeat with the remaining butter and patties. Wipe out the pan and dry-fry the tortillas, wrapping them in a warm tea towel as you go along. Serve the Jersey Royal New Potato cakes in the warm tortillas topped with the green salsa, the cheese crumbs and a sprinkle of finely chopped white onion and a scattering of coriander.
2 small vine tomatoes,seeds and flesh scooped out (we used red and yellow), diced
1/2 small red onion, diced
Small handful chopped coriander
2 tsp olive oil
Combine the ingredients and scatter over the tacos.
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