SPICY INDIAN POTATO CAKES
Mashed potato's, spiced with chillies, turmeric and cilantro and then fried. Wonderful way to serve potato with a B.B.Q., goes soooo well with ribs and chicken. There won't be any left over I bet.
Provided by Brian Holley
Categories Potato
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the potato and add the rest of the ingredients, mix well.
- Divide the mixture into patties.
- In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
- Eat while still hot.
SPICY FISH & POTATO CAKES
If you like crab cakes I think that you will like these fish and potato cakes. They can be made with just about any good firm fish fillets, and they are combined with some spicy mashed potatoes to produce a wonderful flavor. We will be frying these up in a skillet; however, if you would like to try baking them, do one thing......
Provided by Andy Anderson !
Categories Seafood
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. MAKING THE POTATOES
- 2. Chef's Note: Maris Piper (Solanum tuberosum "Maris Piper") is an Irish potato bred by Northern Ireland grower John Clarke. It is the most popular potato in the United Kingdom, but is seldom sold in the U.S. And that's sad because it's a great potato for this dish, plus they make excellent chips.
- 3. Add the potatoes to a pot of salted water, and boil with the skins on until tender.
- 4. Chef's Tip: To check for doneness, insert a paring knife, or fork into the potato; it should go in with little resistance.
- 5. Remove from the water, and allow the potatoes to cool, and remove the skins (they should just slide off). Place the skinned potatoes into a large bowl and mash.
- 6. Heat 2 tablespoons of the oil in a pan over medium heat. Add the onion, chili (if using), and ginger, and then cook for 3 minutes. Add the dijon mustard, and stir for an additional 2 minutes. The onions should be nice and softened by this time.
- 7. Add the onion mixture to the mashed potatoes, and then add the Old Bay, dill, lemon zest, salt and pepper, to taste, and mix together. Finally add in the egg, and thoroughly combine.
- 8. THE FISH
- 9. Place the fish in a large frying pan, and add the peppercorns and bay leaves.
- 10. Cover with the milk, and add additional water to cover the fish.
- 11. Bring up to a slow simmer, and allow the fish to simmer, covered for 3 or 4 minutes.
- 12. Take off the heat, and allow the pan to sit an additional 10 minutes, covered, to finish cooking the fish.
- 13. Remove out of the milk, and allow the fish to cool slightly. Then use your hands to break them into medium-sized flakes.
- 14. Add 2 or 3 tablespoons of the poaching liquid to the potato mixture, and combine.
- 15. Add the flaked fish to the potato mixture, and gently combine.
- 16. Chef's Note: It's okay, if the fish breaks up... I've actually mixed all the ingredients together using my food processor fitted with an S-blade.
- 17. Shape the mixture into patties about 3.5 inches wide by 1 inch tall.
- 18. Dust each of the fish cakes with flour, dip into the egg, and finally coat with the breadcrumbs.
- 19. Chef's Tip: The easiest way to make fresh bread crumbs is to take the bread, cut off the crusts, and give them a couple of pulses in a food processor, fitted with an S-blade.
- 20. Prep Tip: When I'm making these for a catering event, or for a gathering of friends and family, I usually make these in the morning, and let them sit in my prep fridge all day. That way, I'm ready to go at dinnertime.
- 21. COOKING THE FISH CAKES
- 22. Add the remaining oil to a frying pan, set over medium heat. Cook the fishcakes in batches until they are nice and brown, about 6 to 8 minutes per side.
- 23. Chef's Tip: If you are doing these in batches, set your oven to a low setting, and put the cooked ones in the oven on a paper towel lined sheet, to keep them warm while the others are cooking. And the paper towels will have the added effect of helping to drain off any additional oil from frying.
- 24. Serving Tip: Traditionally, fishcakes are served with mustard pickles, but in keeping with the spicy nature of these, may I suggest a mild horseradish like this one: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=50 And perhaps some sautéed greens on the side.
- 25. Keep the faith, and keep cooking.
SPICED POTATO CAKE WITH MINT RAITA
This is one dish that you can happily serve to everyone - a bit different, delicious and vegetarian
Provided by Sara Buenfeld
Categories Dinner, Main course, Snack, Supper
Time 1h30m
Number Of Ingredients 19
Steps:
- Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender (boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.
- Meanwhile, melt 85g/3oz of the butter in a large pan and fry the cumin, fennel and nigella seeds until they start to crackle. Stir in the ginger and onions, then cook for 10 mins, stirring frequently until the onions are tender.
- Stir in the turmeric, ground coriander and chillies, cook for a min, then add the potatoes and cook, turning them in the from the turmeric. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with a heaped tsp salt, the peas and lime juice. Stir well and set aside.
- Melt the remaining butter. Line the base and sides of a greased 23cm clip-sided or loose-based cake tin with filo pastry, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin - build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Put the spinach in the microwave and cook according to the pack instructions. Squeeze out all the excess juice and season.
- Tip half the potato filling into the tin, pack down, then cover with the spinach. Top with the remaining filling, then fold over the excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. You can now chill the pie overnight if you want to get ahead.
- To serve: Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until golden and crispy. Meanwhile, tip the yogurt, coconut cream and remaining coriander into a food processor with the mint sauce and some seasoning, and whizz until smooth. Serve with a green salad tossed with chopped bananas coated in lime juice, finely chopped red onion and a handful of sugar-coated cashews.
Nutrition Facts : Calories 611 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
CRISPY POTATO CAKE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
- Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
- Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
- Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
- Preheat the oven to 350 degrees F.
- Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
- Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
- Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
- Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.
SPICY SWEET POTATOES
My family fell in love with the combination of sweet and spicy in this potato side dish the very first time they tried it. It goes great with poultry...and looks so pretty on the dinner table. I try to serve it often. -Lynn Thomas London, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
More about "spicy potato cakes recipes"
ALOO TIKKI (INDIAN POTATO CAKES WITH GREEN CHUTNEY)
From minimalistbaker.com
4.8/5 (82)Total Time 45 minsCategory Side, SnackCalories 90 per serving
- Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.
- While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size - the smaller the better).
- Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.
- Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don't be timid with the salt.
CRISPY SPICED POTATO PANCAKES - INSPIRED TASTE
From inspiredtaste.net
Servings 4-6Total Time 20 mins
SPICED POTATO CAKES RECIPE ON FOOD52
From food52.com
Reviews 3Category AppetizerServings 4-6
SPICY POTATO CAKES | INDIAN INSPIRED POTATO CAKE …
From victoriahaneveer.com
Category Side DishTotal Time 15 mins
SPICY POTATO CAKES (ALOO TIKKI) WITH SRIRACHA KETCHUP
From theironyou.com
SPICY AFRICAN POTATO CAKES | POTATO CAKE RECIPES
From potatogoodness.com
SPICY POTATO CHICKPEA CAKES | THE LITTLE POTATO COMPANY
From littlepotatoes.com
SPICY SPROUT AND POTATO CAKES | TESCO REAL FOOD
From realfood.tesco.com
RECIPE: DELICIOUSLY ELLA'S SPICED POTATO CAKES WITH …
From cbc.ca
SPICED POTATO CAKES RECIPE | COLES
From coles.com.au
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
SPICY PEA POTATO CAKES - LIDL
From recipes.lidl.co.uk
STEPHANIE ALEXANDER'S SPICED POTATO CAKES - YOUTUBE
From youtube.com
SPICY POTATO CAKES - SAPEOPLE SOUTH AFRICAN RECIPES
From tastyrecipes.sapeople.com
SPICY POTATO CAKE - ALOO TIKI CHAAT | SPICE KITCHEN
From spicekitchenuk.com
SPICY POTATO CAKES - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
GOLDEN PAN-FRIED POTATO CAKES - A SPICY PERSPECTIVE
From aspicyperspective.com
You'll also love