Pakistani Potato Cakes

Pakistani Potato Cakes. These are so yummy. I had to add an egg to the potato mixture to make it moist enough to stick together. Served with a horseradish cream sauce.

Total Time

35min

4.6

7 Ratings

Author: Beyond Kimchee

Servings:

Ingredients

•

7 cups

Yukon Gold Potatoes , peeled

or Russet Potatoes

•

1 tsp

Cumin Seeds

•

Shallots , minced

•

1 bunch

Small Fresh Cilantro , finely chopped

•

1/2 tsp

Crushed Red Pepper Flakes

•

1/2 tsp

Ground Black Pepper

•

to taste

Salt

•

Eggland's Best Classic Eggs , beaten

•

as needed

Canola Oil

Cooking Instructions

Boil the Yukon Gold Potatoes (7 cups) in water until fork tender. Drain and set aside.

In a small skillet, toast the Cumin Seeds (1 tsp) until fragrant and lightly browned.

Mash potatoes in a large mixing bowl.

Add the cumin seeds, Shallots (2) , Crushed Red Pepper Flakes (1/2 tsp) , and Fresh Cilantro (1 bunch) , Salt (to taste) and Ground Black Pepper (1/2 tsp) to taste.

Mix all together.

Form into patties, about 2 1/2-inch size.

Heat Canola Oil (as needed) in a skillet over medium-low heat.

Coat the potato cakes with Eggland's Best Classic Eggs (3) and place on a heated skillet pressing down gently.

Fry them over medium-low heat until golden brown on both sides, about 3 minutes on each side.

10.

Flip the patties over and fry for about another 3 minutes.

11.

Serve warm or at room temperature with dipping sauces of choice.

Nutrition Per Serving

CALORIES

172

FAT

2.5 g

PROTEIN

7.1 g

CARBS

32.4 g