Fried Potato Salad
Description
This vibrant dish features crispy fried potato patties infused with aromatic spices like turmeric and cumin. The combination of tender boiled potatoes, fresh herbs, and a crunchy breadcrumb coating creates a delightful texture contrast. Each bite offers a burst of flavor from the ginger and chili, making it a perfect vegan option for any meal. Serve as a main course or a substantial side dish. Ideal for picnics, lunch boxes, or casual dinners, this recipe is both satisfying and easy to prepare. The fresh coriander and parsley add a bright, herbal note that balances the rich, fried exterior. A delicious twist on traditional potato salads.Ingredients
Directions
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Boil potatoes in a saucepan of salted water until tender. Drain well and mash while still warm.
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In a large frying pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and red chilli, cooking until the onion is translucent.
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Add the grated ginger, turmeric powder, and cumin powder to the pan. Fry for 2 minutes, stirring constantly, until fragrant.
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Remove the pan from heat and let the spice mixture cool slightly.
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In a large bowl, combine the mashed potatoes with the cooked spice mixture, chopped coriander, and parsley.
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Season the mixture well with salt and pepper. Mix thoroughly until well combined.
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Form the potato mixture into 12 equal-sized patties.
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Dip each patty into the beaten egg, ensuring it is fully coated.
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Roll the egg-coated patties in the breadcrumbs, pressing gently to adhere.
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Heat a little more oil in a clean frying pan over medium heat. Fry the patties for 5 minutes on each side, or until golden brown and warmed through.
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Serve immediately with cucumber salsa and a garden salad if desired.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 152.0kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 5.5g28%
- Cholesterol 23.5mg8%
- Sodium 16.5mg1%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 2.2g9%
- Sugars 2.2g
- Protein 2.8g6%
* 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
To make this recipe fully vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a plant-based milk wash for the breadcrumbs.
For best results, ensure the mashed potatoes are not too wet; excess moisture can prevent the patties from holding their shape and becoming crispy.
You can store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or frying pan to maintain crispiness.
Feel free to add other herbs or spices such as paprika or garlic powder to customize the flavor profile.
Serve with a side of guacamole or salsa for an extra Mexican-inspired touch.
