Peanut Potato Cakes
Crispy on the outside, soft and savory on the inside, Peanut Potato Cakes are a delightful fusion of nutty and spiced flavors that will elevate your appetizer game. Made with creamy mashed potatoes, finely ground salted peanuts, and a touch of heat from green chilies, these golden patties are packed with bold textures and aromas. Fresh cilantro, cumin, and paprika infuse each bite with vibrant, earthy undertones, while breadcrumbs ensure the perfect crunch. Easy to prepare in under 40 minutes, these versatile potato cakes are pan-fried to perfection and pair beautifully with tangy yogurt, zesty chutneys, or classic ketchup. Ideal for snacks, parties, or even a light dinner, Peanut Potato Cakes are a hearty, flavorful twist on traditional potato dishes that your guests will adore.
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Recipe Information
Ingredients
- 4 medium (about 500g) Potatoes
- 0.5 cup Salted peanuts
- 0.5 cup Breadcrumbs
- 1 large Egg
- 2 small (finely chopped) Green chilies
- 2 tablespoons (finely chopped) Fresh cilantro
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons (for frying) Oil
Instructions
Peel the potatoes and cut them into quarters. Place them in a pot, cover with water, and boil until tender, approximately 15-20 minutes.
Drain the potatoes thoroughly, then mash them in a large mixing bowl until smooth. Allow them to cool for 5 minutes.
While the potatoes are cooling, finely grind the salted peanuts in a food processor until they reach a coarse consistency (similar to breadcrumbs).
To the mashed potatoes, add the ground peanuts, breadcrumbs, egg, green chilies, cilantro, ground cumin, paprika, salt, and black pepper. Mix well until all the ingredients are evenly combined.
Divide the potato mixture into 8 equal portions. Shape each portion into a round patty, about 2.5 inches in diameter and 0.5 inches thick.
Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, carefully add half of the patties to the pan.
Cook for 3-4 minutes on each side or until golden brown and crispy. Remove the patties and place them on a plate lined with paper towels to drain excess oil.
Add the remaining 1 tablespoon of oil to the skillet and repeat the frying process with the remaining potato cakes.
Serve the Peanut Potato Cakes warm with your favorite dipping sauce, such as yogurt, chutney, or ketchup.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 31.7 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 11461 mg | 244% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
