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“These potato cakes are a great side dish. They have the flavour of a samosa without the work.”
READY IN:
30mins
YIELD:
10 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender. Drain well. Mash hot potatoes with hot Carnation milk. Reserve.
  2. Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste and peas. Cook for 1 minutes. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
  3. Place breadcrumbs in shallow dish. Take 1/2 cup potato mixture and shape into patties 3-inches in diameter and 3/4 -inches thick. You should gert 10 patties. Coat in breadcrumbs.
  4. Heat 1 tablespoons oil in large non-stick skillet. Pan-fry cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
  5. TIPS: * The potato mixture can be made a day ahead and refrigerated until ready to use.
  6. * Omit the beaten egg and the flour and eat this recipe just as flavored mashed potatoes.

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