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RECIPE
8 INGREDIENTS11 STEPS35MIN

Pakistani Potato Cakes

4.6
7 Ratings

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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.
35MIN
Total Time

Beyond Kimchee

Follow these recipes and you will find how easy it is to create authentic Korean dishes in your own kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
6 2/3 cups
1 tsp
Cumin Seeds
2
Shallots , minced
1 bunch
Fresh Cilantro , chopped
1/2 tsp
Crushed Red Pepper Flakes
1/4 cup
Canola Oil

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Nutrition Per Serving

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CALORIES
190
FAT
8.8 g
PROTEIN
5.1 g
CARBS
23.5 g

Cooking Instructions

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Step 1
Boil the Yukon Gold Potato (1 kilogram) in water until fork tender. Drain and set aside.
Step 2
In a small skillet, toast the Cumin Seeds (1 teaspoon) until fragrant and lightly browned.
Step 3
Mash potatoes in a large mixing bowl.
Step 4
Add the cumin seeds, Shallot (2), Crushed Red Pepper Flakes (1/2 teaspoon), and Fresh Cilantro (1 bunch), Salt and Ground Black Pepper (1/2 teaspoon) to taste.
Step 5
Mix all together.
Step 6
Form into patties, about 2 1/2-inch size.
Step 7
Beat the Egg (3) and then coat the patties with the beaten eggs.
Step 8
Heat a little Canola Oil (4 tablespoon) in a skillet and add the patties, pressing them down gently.
Step 9
Fry them over medium-low heat until golden brown on both sides, about 3 minutes on each side.
Step 10
Flip the patties over and fry for about another 3 minutes.
Step 11
Serve warm or at room temperature with dipping sauces of choice.

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Nutrition Per Serving
Calories
190
% Daily Value*
Fat
8.8 g
11%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
68.4 mg
23%
Carbohydrates
23.5 g
9%
Fiber
2.0 g
7%
Sugars
1.4 g
--
Protein
5.1 g
10%
Sodium
27.3 mg
1%
Vitamin D
0.4 µg
2%
Calcium
33.0 mg
3%
Iron
1.5 mg
8%
Potassium
576.3 mg
12%
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