Potato Peanut Cakes
Crispy on the outside, tender on the inside, these Potato Peanut Cakes are a delightful fusion of textures and flavors that's perfect for snacks, appetizers, or light meals. Made with creamy mashed potatoes, crunchy roasted peanuts, and aromatic spices like turmeric and red chili powder, these golden patties are pan-fried to perfection for a satisfying bite every time. Finely chopped onion, green chili, and fresh cilantro infuse each cake with a burst of freshness, while breadcrumbs and cornstarch ensure the perfect crisp exterior. Ready in just 40 minutes, this recipe is ideal for entertaining or indulging in a quick, savory treat. Serve these flavorful cakes hot with chutney, tangy ketchup, or cooling yogurt dip for a crowd-pleasing dish that's irresistibly good! Keywords: potato peanut cakes, crispy potato patties, easy snack recipes, savory appetizers, Indian-inspired recipes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium-sized Potatoes
- 0.5 cup Roasted peanuts
- 0.5 cup Breadcrumbs
- 1 small, finely chopped Onion
- 1 finely chopped Green chili
- 2 tablespoons, finely chopped Cilantro
- 1 teaspoon Ginger-Garlic paste
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon or to taste Salt
- 2 tablespoons Cornstarch
- 0.25 cup for pan frying Vegetable oil
Directions
Step 1
Peel and boil the potatoes in salted water until tender. Drain them and mash thoroughly in a large mixing bowl.
Step 2
Chop the roasted peanuts coarsely or crush them lightly using a rolling pin. Add them to the mashed potatoes.
Step 3
Mix in the finely chopped onion, green chili, cilantro, and ginger-garlic paste.
Step 4
Add the red chili powder, turmeric powder, and salt to the mixture. Combine thoroughly.
Step 5
Add the breadcrumbs and cornstarch to the mixture. Knead everything together until it forms a soft dough that holds its shape.
Step 6
Divide the dough into equal portions (about 10-12) and shape them into small, flat patties or cakes.
Step 7
Heat vegetable oil in a large non-stick skillet over medium heat.
Step 8
Carefully place the potato cakes in the skillet, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Step 9
Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Step 10
Serve hot with chutney, ketchup, or a side of yogurt for dipping.
Nutrition Facts
| Serving size | (1143.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1966.3 |
| Total Fat 95.0g | 0% |
| Saturated Fat 14.7g | 0% |
| Polyunsaturated Fat 44.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3305.6mg | 0% |
| Total Carbohydrate 252.0g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 22.5g | |
| Protein 50.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 231.9mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 5155.6mg | 0% |
Source of Calories