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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Recipe Information
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
Instructions
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.
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.
Divide the potato mixture into 8 equal portions. Shape each portion into a flat cake about 3 inches in diameter.
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.
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.
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.
Transfer the cooked potato cakes to a plate lined with paper towels to drain excess oil.
Serve the spiced potato cakes hot with your favorite dipping sauce or alongside a crisp salad.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 14.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 232 mg | 18% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4626 mg | 98% | |
*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.
