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Serving amount:
  • 1 goat's cheese portion
  • 1 honey sachet
  • 1 ATLAS ras el hanout spice mix
  • 1 panko breadcrumbs
  • 1 Dutch carrots bunch
  • 2 carrots
  • 1 orange
  • 3 desiree potatoes
  • 2 garlic cloves*
  • 1 parsley
  • 1 coriander bunch*

Pantry staples: Butter, plain flour, salt, cooking oil, olive oilegg (optional) 

Allergens: Dairy, honey, garlic, wheat, gluten

Specialised equipment: Peeler 

Chef's note: Ras el hanout is a spice mix that translates to “head of the shop”. This implies that it is a spice mix that contains the best spices on offer such as cumin, cinnamon, cardamom, allspice and many more. Each family has their own unique blend. We hope you enjoy our ATLAS ras el hanout blend. 

* Garlic and coriander are to be split across various other dishes so please read each recipe carefully. 


1. Boil the potatoes 

Read the recipe carefully before you begin. Bring a saucepan of water to the boil. Peel and cut the potatoes into small pieces. Cook in the boiling water for 10 minutes or until soft. Strain and mash the potatoes with 2 teaspoons of butter or olive oil per person. Set aside to cool while you continue preparing the remaining ingredients. 

2. Prepare the remaining ingredients 

Wash the vegetables. Peel the carrot and use a peeler to make long, thin ribbons. Peel or scrub the dutch carrots. You can use the dutch carrot tops if you would like a bitter taste in the salad. Peel and cut the orange into pieces. Pick the parsley leaves. Chop 1 tablespoon per person of the coriander leaves and stems*. Finely chop 1 garlic clove* per person. Crumble the goat’s cheese. 

3. Make the potato mixture 

Combine the cooled mashed potatoes with the coriander leaves and stems, most of the ras el hanout spice mix, garlic, 1 teaspoon of flour per 2 people and salt to taste. Add more flour, 1 teaspoon at a time, if the mixture is too wet. If the mixture is too dry, add 1 teaspoon of whisked egg or water at a time. You want the mixture to be firm and hold its shape. 

4. Make the potato patties 

Shape the patties into 2 tablespoon sized disc shapes about 1cm thick. You should get 3 or 4 patties per person. Place the breadcrumbs on a plate and coat each patty on all sides in the breadcrumbs. 

5. Cook the patties 

Heat a splash of oil in a frying pan over medium heat. Add the patties and cook for 4-5 minutes on each side or until browned. Take care when flipping the patties. You may need to do this in batches so keep the cooked patties in a warm oven. 

6. Make the salad 

Mix the remaining ras el hanout with the honey and a splash of hot water to help loosen the dressing. Toss the dressing with the dutch carrots, carrot ribbons, parsley leaves, orange pieces and carrot tops, if using. 

7. To serve 

Divide the patties between serving plates, top with the salad and the goat’s cheese.