Spiced Potato Patties: Spicy Potato Cakes

spicy potato patties




Makes: 8-10 cakes

2 pounds yukon gold potatoes, clean, peeled and halved
2 teaspoon curry powder or to taste
1/2 teaspoon Salt or to taste
1/2 teaspoon black pepper or to taste
3/4 teaspoon Cumin powder
Chilli powder to taste { optional}
1/2 cup red and green bell peppers {chopped}
1/8 teaspoon turmeric
1 small onion sliced
1 1/2 garlic clove {granulated} or to taste
1 large egg
Cooking Oil

A} Add potatoes to a large pot and cover with enough water. Season well with salt
B} Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes.
C} Drain and cool, about 5 to 10 minutes. Set aside.
D} Once cooled, In a large bowl mash your potatoes until there are no lumps
E} Heat 1 to 2 teaspoons of oil in an 8-inch sauté pan over medium-high heat.
F} Add curry powder, cumin and turmeric, black pepper powder, chilli powder and cook for about 30 seconds.
G} Add sliced onion and pinch of salt. Cook about 2 minutes, stir to avoid sticking / burning.
H} Add ginger, garlic,fresh red chill. Cook another minute. Take this mixture and add it to your mashed potatoes.
I} Add, garam masala, green and red bell peppers , adjust salt, Mix well ideally with your hands or with the back of a fork.
With your hands, take about ¼ cup of the mixture and make a flat patty out of it that is about 2 ½ inches in diameter.
J} Continue to make patties out of the entire mixture.
K} Lay them out in a large tray. You should be able to make about 8 to 10 patties.
L} Lightly oil a large frying pan, non- stick pan is the best (I use a 10-inch or larger) and heat over medium-high heat.
M} Once the pan / oil is hot dip each of the patties in the beaten egg, then carefully place 4 – 5 patties in the pan and cook them until brown on both sides. Be careful not to overcrowd them or they will be tougher to flip. You may need to turn the heat down as the pan heats up. You can also use a lid to seal in the flavours and really cook them well through. Keep a bowl with oil and a spoon handy, so you can lightly drizzle oil around the patties when and as needed.
N} Remove from the pan and put them on the kitchen roll paper to drain the excess oil. Repeat until all patties are cooked, adding more oil as needed.
O} Serve with chutney or any dip sauce of your choice

For Dip Sauce {Less than 5 minutes}
• Salt to taste
• 5 tablespoons mayonnaise
• 2 tablespoons natural yogurt
• Hot chilli sauce to taste
• 1 to 2 teaspoon lemon juice or to taste

Mix all the ingredients in a bowl

You may also want to see these recipes:

Cutlets {katlesi} recipe

Coloured spicy potatoes {kachori za rangi}

Potato fritters

Written by Farhat

Farhat Abbas

Leave a Reply

Your email address will not be published. Required fields are marked *