These fried potato cakes are a delightful savory snack or side dish, offering a perfect balance of crispy exterior and soft, spiced interior. Made with boiled mashed potatoes, sweet corn, and fresh green chilies, they deliver a vibrant kick of heat and aroma. The addition of chaat masala provides a tangy, complex flavor profile that complements the earthy potatoes. Ideal for appetizers, party platters, or a quick vegetarian meal, these cakes are easy to assemble and fry until golden brown. Serve them hot with ketchup or chutney for a satisfying treat.
Fried Potato Cake
Description
These fried potato cakes are a delightful savory snack or side dish, offering a perfect balance of crispy exterior and soft, spiced interior. Made with boiled mashed potatoes, sweet corn, and fresh green chilies, they deliver a vibrant kick of heat and aroma. The addition of chaat masala provides a tangy, complex flavor profile that complements the earthy potatoes. Ideal for appetizers, party platters, or a quick vegetarian meal, these cakes are easy to assemble and fry until golden brown. Serve them hot with ketchup or chutney for a satisfying treat.Ingredients
Directions
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In a large bowl, combine the mashed potatoes, corn kernels, minced green chilies, chopped cilantro, chaat masala, and salt. Mix thoroughly until well blended.
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Spread the dried bread crumbs on a flat plate or in a shallow bowl.
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Moisten your hands with water to prevent sticking. Take a small portion of the potato mixture, about the size of a golf ball, and roll it into a ball.
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Dump the ball into the bread crumbs and roll it around to coat evenly.
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Transfer the coated ball to a plate and press down firmly to form a flattened round cake, approximately 2 to 3 inches (5 to 7.5 cm) in diameter.
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Press the cake gently against the bread crumbs again to ensure both sides are well-coated.
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Repeat the process with the remaining mixture to form all the cakes.
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Place the formed cakes on a tray and refrigerate for at least 1 hour to firm up.
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Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.
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Fry 6 to 7 cakes at a time until golden brown on both sides, about 3 to 4 minutes per side.
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Add the remaining 1 tablespoon of oil to the skillet and fry the rest of the cakes until golden brown.
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Transfer the fried cakes to paper towels to drain excess oil.
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Serve hot.
Nutrition Facts
- Amount Per Serving
- Calories 703.2kcal
- % Daily Value *
- Total Fat 16.3g26%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 5285.1mg221%
- Total Carbohydrate 143.3g48%
- Dietary Fiber 38.7g155%
- Sugars 5.8g
- Protein 26.2g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure potatoes are completely mashed and cool before mixing to achieve the right consistency for shaping.
Chilling the cakes before frying helps them hold their shape and prevents them from falling apart in the pan.
Adjust the number of green chilies based on your preferred heat level.
If chaat masala is unavailable, a mix of cumin, coriander, black salt, and amchur (dried mango powder) can be used as a substitute.
For a healthier option, you can bake the cakes at 400&# 194;°F (200ðC) for 15-20 minutes, flipping halfway, until crispy.
Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness.
