Potato Cakes With Cottage Cheese Dip And Tomato Salsa

• 500 g floury potatoes
• 4 None tomatoes, deseeded and finely chopped
• 2 None red onions, peeled and diced
• 1 clove garlic, peeled and finely chopped
• 1 None lime, zested and half juiced, half cut into slices
• 3 tbsp olive oil
• 2 tbsp chilli sauce
• 2 stalks parsley
• 1/2 bunch chives
• 500 g cottage cheese
• 150 g whole milk yoghurt
• 1 None medium egg
• 2 tbsp flour
• 1 pinch grated nutmeg
• 4-5 tbsp oil

1. Cook the potatoes in boiling salted water for about 25 mins. Drain, then when cool enough to handle, peel and mash, or push through a potato ricer, and leave to cool. Meanwhile, prepare the tomato salsa. Mix the tomatoes, onion, garlic, lime zest, lime juice, olive oil and chili sauce in a bowl. Season, then chill in the refrigerator.
2. To make the cheese dip, mix 1 1/3 cup of the cottage cheese in a bowl with the yogurt, add the parsley and chives, reserving a little for garnish, and season.
3. To prepare the potato cakes, combine the rest of the cottage cheese in a separate bowl with the egg and flour, then thoroughly mix in the mashed potatoes. Season, adding a pinch of nutmeg, then divide into 12 equal portions. Heat the oil in a non-stick frying pan and fry the potato cakes, turning, over a medium heat. Serve the potato cakes with the tomato salsa and the cheese dip on the side. Garnish with the chopped chives, parsley and lime slices.

tomatoes, red onions, clove garlic, lime, olive oil, chilli sauce, stalks parsley, chives, milk yoghurt, egg, flour, nutmeg, oil

Taken from recipes-plus.com/api/v2.0/recipes/19957 (may not work)