• 750g jersey royal potatoes
  • 1 small knob of root ginger, peeled and finely chopped
  • 2 spring onions, trimmed finely chopped
  • 1 lime, juiced
  • 1 tbsp rice wine vinegar
  • 2 tsp light or dark brown soft sugar
  • 1 garlic clove, crushed
  • 2 tbsp Thai fish sauce
  • 2 tbsp groundnut oil
  • 2 red bird's eye chillies, deseeded and finely chopped
  • ¼ cucumber, chopped
  • 31g coriander, leaves only
  • 2 tbsp chopped mint


  1. 1

    Boil the potatoes in salted water for 20-25 minutes until tender.

  2. 2

    In a bowl, mix together the ginger, spring onions, lime juice, rice wine vinegar and sugar. Mix the garlic in a large bowl with the Thai fish sauce, oil and chopped chilli.

  3. 3

    Drain the potatoes and cut them in half. Toss in the ginger and garlic mixtures, then leave to cool. Add the cucumber and herbs to serve.

Nutritional Details

Each serving provides
  • Energy 900kj 215kcal 11%
  • Fat 5.6g 8%
  • Saturates 0.9g 5%
  • Sugars 4.8g 5%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

33.6g carbohydrate 3.7g fibre 5.6g protein

Also in these Scrapbooks

Back to top