Crisp Potato And Peanut Cakes Recipe

Name: Crisp Potato And Peanut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE TOMATO ONION RAITA; 1 tsp black mustard seeds; 2 medium tomatoes, seeded and finely chopped; 2 None green onions, finely chopped; 1/4 cup finely chopped fresh cilantro; 2 cups plain yogurt; None None FOR THE POTATO AND PEANUT CAKES; 1 2/3 cups tapioca; 1 tbsp vegetable oil; 1 tsp cumin seeds; 1/4 tsp ground turmeric; 3 medium potatoes, peeled and coarsely chopped; 2 tbsp finely chopped roasted unsalted peanuts; 1/4 cup finely chopped fresh cilantro; 2 None long green chili peppers, finely chopped; 1 piece (1 1/2 inches) ginger, grated; None None Vegetable oil, for shallow-frying

Servings: persons

None None FOR THE TOMATO ONION RAITA
1 tsp black mustard seeds
2 medium tomatoes, seeded and finely chopped
2 None green onions, finely chopped
1/4 cup finely chopped fresh cilantro
2 cups plain yogurt
None None FOR THE POTATO AND PEANUT CAKES
1 2/3 cups tapioca
1 tbsp vegetable oil
1 tsp cumin seeds
1/4 tsp ground turmeric
3 medium potatoes, peeled and coarsely chopped
2 tbsp finely chopped roasted unsalted peanuts
1/4 cup finely chopped fresh cilantro
2 None long green chili peppers, finely chopped
1 piece (1 1/2 inches) ginger, grated
None None Vegetable oil, for shallow-frying

1
For the tomato onion raita, cook mustard seeds in heated small skillet until seeds begin to pop. Combine seeds in medium bowl with remaining ingredients. Cover; refrigerate until ready to serve.
2
Place tapioca in large heatproof bowl; cover with boiling water. Let stand 10 mins;, drain.
3
Meanwhile, heat oil in small skillet on medium heat. Cook cumin and turmeric, stirring, until fragrant.
4
Boil, steam or microwave potato until tender; drain. Mash potato in large bowl. Stir in tapioca, cumin, turmeric, nuts, cilantro, chili pepper and ginger. Shape heaped tablespoons of potato mixture into patty-size cakes.
5
Heat oil in large skillet on medium heat. Shallow-fry potato cakes, in batches, until browned. Drain on paper towels. Serve with raita.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: None None FOR THE TOMATO ONION RAITA, 1 tsp black mustard seeds, 2 medium tomatoes, seeded and finely chopped, 2 None green onions, finely chopped, and more.

Yes, Crisp Potato And Peanut Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Potato And Peanut Cakes

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