Potato Cakes

These cakes are quick and easy to make. Serve them as appetizers or as an accompaniment to soup and salad.


Makes 12 cakes

550g potatoes, boiled, peeled and coarsely mashed
1 cup/100g shredded cheddar cheese
1 medium egg, beaten
3/4 teaspoon salt, or to taste
1/2 teaspoon red chilli powder
A pinch of garam masala powder
2 tablespoons finely chopped coriander leaves
Plain flour, for shaping
Vegetable oil, for shallow frying

1. Combine all the ingredients, except the flour and oil. (Do this step when the potatoes are still warm.)

2. When the mixture completely cools to room temperature, flour the hands and divide the mixture into 12 equal parts. Shape each part into a ball and slightly flatten it between your palms.

3. Heat a griddle and shallow-fry the flattened balls in batches until golden brown on both sides.

4. Serve hot with tomato ketchup or your favourite dip.


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