Potato Cakes

Serves 6 to 8

ingredients

Filling:

2 stalks green onions, white and green parts, minced

1 bunch herbs, chopped (such as cilantro, mint, or basil)

1/2 cup toasted chopped peanuts

1/4 cup currants or raisins

1 tablespoon fennel seeds, crushed

1 serrano pepper chili, minced

1/2 teaspoon sea salt

Potato Cake Mixture_

1 pound (5 to 6 medium) red or golden potatoes, boiled for 15 minutes or until tender and chilled overnight

1 tablespoon ginger puree

1 tablespoon dried fenugreek leaves

1 teaspoon freshly ground black pepper

1 tablespoon cornstarch, plus more as needed

1 1/2 teaspoon sea salt

2 to 3 cups frying oil (such as rice bran, sunflower, or peanut oil)

instructions

Choose a wok or pot and fill it halfway with frying oil. Using a candy thermometer, heat up the oil to 350ºF over high-heat, then lower the temperature to 300ºF until you are ready to fry the potato cakes.

Combine the green onions, herbs, peanuts, currants, fennel seeds, serrano chile and salt and set aside.

Without peeling the potatoes, grate them into a bowl. If any skin goes into the mixture, leave it and discard whatever comes off with the peel.

Add the ginger puree, fenugreek, black pepper, cornstarch, salt and mix to incorporate the ingredients. Make a tiny cake and test-fry to check for firmness and flavor. If the cake falls apart, add another teaspoon of cornstarch and test-fry another. 

Press and spread 1/4 cup of the potato mixture into the palm of your hand and stuff one teaspoon of the filling in the middle. Close the sides and seal the potato cake into an even round, making sure no part of the filling is peeking out and set aside on a plate. Repeat with the rest of the cakes. At this point, the potato cakes can be covered and refrigerated for up to 1 day. 

Deep-fry the cakes for 2 to 3 minutes on each side, until browned and crisp all over. Drain on paper towels and serve warm.

Also in Recipes