Cook the potatoes in salted boiling
water until they start to fall apart. Drain
and put back in the warm pan to dry out
for a few mins. Mash the potato, egg
yolk, coriander and spring onions
together. Season with sea salt and
ground black pepper, and mix in the
lemon zest, cheddar and chilli. Shape
into 8 cakes.
Put the egg white in a bowl and whisk
until foamy. Put the breadcrumbs on a
plate. Dip the cakes in the egg white,
allow the excess to drain off, then coat
in the breadcrumbs, pressing to adhere
well. Put on a tray lined with baking
parchment, cover and chill for 15 mins
or until ready to use.
Heat the vegetable oil in a large,
heavy-based, non-stick frying pan over
a medium heat. Cook the cakes in
batches for 2-3 mins each side, or until
golden and heated through. Serve with
the chutney and salad.