You won’t believe how many names are out there for potato cakes. I’ve heard them mentioned as potato chop, potato cutlet, kabab, and croquettes. Isn’t that something? Anyways, I’m calling this recipe potato cakes.
This recipe is so easy. You’ll have it done in no time! Whenever I’m not in the mood to cook up a storm, I make this delicious snack for the family.
I’m always boiling extra potatoes when I’m making mash potatoes or potato salad. If I have extra, I use them to make this dish.
- 2 1/2 cup mashed potatoes
- 1 Thai green chili, finely chopped
- 1/4 cup cilantro, thinly sliced
- 1/4 cup green onion, thinly sliced
- 1 tbs red onion or shallots finely chopped
- 1/4 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 tsp mango powder, amchur
- 1 large egg, beaten
- 1/2 cup canola oil to fry the potato cakes
I used peeled russet and Yukon gold potatoes for this recipe.
In a large bowl, mix chili, cilantro, green onion, and dried spices. Make sure all the ingredients are well combined. Add mashed potatoes and beaten egg to spice mixture. Mix well.
Using your hands, shape potato mixture into 12 equal sized cakes.
Heat oil in a shallow, nonstick frying pan or griddle pan. Fry the cakes on both sides until golden brown.
Transfer to a serving vessel and serve as a part of a meal or appetizer.
Makes 12 cakes
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.