Spiced Potato Cakes
Crispy on the outside and perfectly spiced on the inside, these golden-brown Spiced Potato Cakes are a flavor-packed delight that's easy to make and impossible to resist. Featuring a blend of aromatic spices like cumin, coriander, paprika, and turmeric, along with the zesty kick of green chili and fresh cilantro, these savory potato patties are bursting with vibrant Indian-inspired flavors. Coated in a crunchy breadcrumb crust and lightly pan-fried to perfection, they make an ideal appetizer, snack, or even a unique side dish. Ready in just 40 minutes, this vegetarian recipe is as versatile as it is delicious—serve them hot with a tangy dipping sauce or pair them with a crisp salad for a complete meal. Simple ingredients, bold flavors, and a crowd-pleasing crunch make these spiced potato cakes a must-try!
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Ingredients
- 4 medium Potatoes
- 3 tablespoons All-purpose flour
- 1 small, finely chopped Green chili
- 2 tablespoons, chopped Cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoons Turmeric powder
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons (for frying, plus more as needed) Vegetable oil
- 1 large, beaten Egg
- 0.5 cups Breadcrumbs
Directions
Step 1
Peel the potatoes and cut them into chunks. Boil them in a large pot of salted water until tender, about 10-12 minutes. Drain and let them cool slightly.
Step 2
Mash the boiled potatoes in a large bowl until smooth. Add the flour, green chili, cilantro, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Mix well to form a cohesive dough.
Step 3
Divide the potato mixture into 8 equal portions. Shape each portion into a flat cake about 3 inches in diameter.
Step 4
Set up a breading station with three shallow bowls: one with the beaten egg, one with breadcrumbs, and one empty plate for the breaded cakes.
Step 5
Dip each potato cake into the beaten egg, then coat it in breadcrumbs. Place the breaded cake on the empty plate. Repeat for all potato cakes.
Step 6
Heat the vegetable oil in a nonstick skillet over medium heat. Fry the potato cakes in batches, about 2-3 minutes per side, until golden brown and crispy.
Step 7
Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil.
Step 8
Serve the spiced potato cakes hot with your favorite dipping sauce or alongside a crisp salad.
Nutrition Facts
| Serving size | (992.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1389.6 |
| Total Fat 39.3g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 18.8g | |
| Cholesterol 219.5mg | 0% |
| Sodium 3408.0mg | 0% |
| Total Carbohydrate 234.7g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 14.3g | |
| Protein 38.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 231.8mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 4625.5mg | 0% |
Source of Calories