Fried Potato Salad

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.

Cooking Method: Boiling, Frying

Cuisine: Mexican

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 152.0

Dietary: Vegetarian

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

4 medium potatoes, boiled and mashed
1 brown onion, finely chopped
1 red chilli, de-seeded and finely chopped
1 tablespoon fresh ginger, grated
1/2 teaspoon turmeric powder
2 teaspoons cumin powder
1/2 cup fresh coriander, finely chopped
1/2 cup fresh parsley, finely chopped
2 tablespoons oil for frying
1 egg, beaten (or flax egg for vegan option)
1 cup breadcrumbs
To taste salt and pepper

Directions

1
Boil potatoes in a saucepan of salted water until tender. Drain well and mash while still warm.
2
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.
3
Add the grated ginger, turmeric powder, and cumin powder to the pan. Fry for 2 minutes, stirring constantly, until fragrant.
4
Remove the pan from heat and let the spice mixture cool slightly.
5
In a large bowl, combine the mashed potatoes with the cooked spice mixture, chopped coriander, and parsley.
6
Season the mixture well with salt and pepper. Mix thoroughly until well combined.
7
Form the potato mixture into 12 equal-sized patties.
8
Dip each patty into the beaten egg, ensuring it is fully coated.
9
Roll the egg-coated patties in the breadcrumbs, pressing gently to adhere.
10
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.
11
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.

Keywords: potato, fried, patties, vegan, herbs, cumin, turmeric, ginger, chilli, coriander, parsley, crispy, salad, side dish, lunch, picnic, plant-based, golden, spicy, fresh

Read it online: https://www.chefs-mate.com/recipe/fried-potato-salad-2/