Spicy Indian Potato Cakes
Crispy on the outside and bursting with bold, aromatic spices on the inside, these Spicy Indian Potato Cakes are the ultimate comfort food with a twist! Made with creamy mashed potatoes spiced with garam masala, cumin, turmeric, and a hint of heat from green chili, these golden cakes are pan-fried to perfection for a crunchy texture. Fresh cilantro, ginger, and a splash of lemon juice bring a refreshing zing to every bite, while a breadcrumb coating adds satisfying crunch. Perfect as an appetizer, snack, or side dish, these spiced potato patties pair beautifully with tangy chutneys, smooth yogurt, or classic ketchup. Ready in just 35 minutes, this easy recipe transforms simple pantry staples into an explosion of flavor, making it a must-try for fans of Indian cuisine!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 unit Green chili
- 2 tablespoons Fresh cilantro
- 1 teaspoon Ginger
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons All-purpose flour
- 0.5 cup Breadcrumbs
- 0.25 cup Vegetable oil
Instructions
Peel the potatoes and boil them in a large pot of water until they are fork-tender, about 15 minutes. Drain and let cool slightly.
Mash the boiled potatoes in a mixing bowl until smooth. Ensure there are no large lumps.
Finely chop the green chili and cilantro. Grate the ginger using a fine grater or microplane.
Add the chopped green chili, cilantro, and grated ginger to the mashed potatoes. Mix well.
Add the garam masala, ground cumin, turmeric powder, red chili powder, and salt to the mixture. Stir until the spices are evenly distributed.
Drizzle in the lemon juice and mix again to enhance the flavor.
Sprinkle the all-purpose flour over the potato mixture and mix until it binds together, ensuring it is not too sticky.
Divide the mixture into equal portions and shape each portion into a small, flat patty about 2 inches in diameter.
Spread the breadcrumbs onto a plate. Coat each patty in breadcrumbs, pressing gently to ensure an even coating.
Heat the vegetable oil in a non-stick skillet over medium heat.
Place the potato cakes into the skillet, cooking in batches to avoid overcrowding. Fry each side for 3-4 minutes, or until golden and crispy.
Remove the cooked potato cakes and place them on a paper towel-lined plate to absorb excess oil.
Serve the spicy Indian potato cakes warm with chutney, yogurt, or ketchup.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 686 mg | 15% | |
*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.
