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Appetizers
Pakistani Potato Cakes
Recipe

9 INGREDIENTS • 11 STEPS • 35MINS

Pakistani Potato Cakes

4.6
7 ratings
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.
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Beyond Kimchee
Follow these recipes and you will find how easy it is to create authentic Korean dishes in your own kitchen.
http://www.beyondkimchee.com
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.
35MINS
Total Time
$3.45
Cost Per Serving
Ingredients
Servings
6
US / Metric
Yukon Gold Potato
7 cups
Yukon Gold Potatoes, peeled
or Russet Potatoes
Cumin Seeds
1 tsp
Cumin Seeds
Shallot
2
Shallots, minced
Fresh Cilantro
1 bunch
Small Fresh Cilantro, finely chopped
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Salt
to taste
Salt
Egg
3
Eggs, beaten
Canola Oil
as needed
Canola Oil
for frying
Nutrition Per Serving
VIEW ALL
Calories
172
Fat
2.5 g
Protein
7.1 g
Carbs
32.4 g
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Pakistani Potato Cakes
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Beyond Kimchee
Follow these recipes and you will find how easy it is to create authentic Korean dishes in your own kitchen.
http://www.beyondkimchee.com
Cooking InstructionsHide images
step 1
Boil the Yukon Gold Potatoes (7 cups) in water until fork tender. Drain and set aside.
step 1 Boil the Yukon Gold Potatoes (7 cups) in water until fork tender. Drain and set aside.
step 2
In a small skillet, toast the Cumin Seeds (1 tsp) until fragrant and lightly browned.
step 2 In a small skillet, toast the Cumin Seeds (1 tsp) until fragrant and lightly browned.
step 3
Mash potatoes in a large mixing bowl.
step 3 Mash potatoes in a large mixing bowl.
step 4
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.
step 4 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.
step 5
Mix all together.
step 5 Mix all together.
step 6
Form into patties, about 2 1/2-inch size.
step 6 Form into patties, about 2 1/2-inch size.
step 7
Heat Canola Oil (as needed) in a skillet over medium-low heat.
step 8
Coat the potato cakes with Eggs (3) and place on a heated skillet pressing down gently.
step 8 Coat the potato cakes with Eggs (3) and place on a heated skillet pressing down gently.
step 9
Fry them over medium-low heat until golden brown on both sides, about 3 minutes on each side.
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 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.
step 11 Serve warm or at room temperature with dipping sauces of choice.
Tags
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Appetizers
Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Snack
Shellfish-Free
Vegetarian
Potatoes
Quick & Easy
Middle Eastern
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