Cheesy Potato Cakes

Potato cakes are another favourite in my family. Potato cakes are usually made with grated potatoes but I simply cook and mash them. I want this humble potato cake to look beautiful, delicious and very easy to make. These potato cakes are soft and creamy inside but very crispy outside. I wanted the crispiness of the cakes to remain for longer time and also look very delicious. I decided to coat them with savoury biscuit crumbs instead of the regular bread crumbs or corn flour. These potato cakes are a great party pleaser and delicious always win hands. Serve it for breakfast or as a snack or stuff it as a patty for burger. The best way to relish these cakes is with roast chicken or with any grilled meat and salads. It only puts away the regular mashed potatoes aside and there are no hassles of leftovers. This cheesy filling dish has its own added crunchiness of onions and pepperiness of peppers that will never go wrong even if you make it in large quantities. It goes very well with a creamy cheese sauce or cocktail sauce. The cheesy potato cakes will make an elegant party dish that will soon be a favourite to your family and guests and win compliments. This recipe makes about 4- 6 medium thick cakes and can be made ahead too.

Ingredients:-

  • Potato – 4 large nos.
  • Onions Chopped – 2 Tablespoons.
  • Ginger grated – 1 Tablespoon.
  • Garlic Chopped – 1 Tablespoon.
  • Green Bell pepper or Capsicum – 2 Tablespoons.
  • Dill (fresh) or cilantro leaves finely chopped – 1 Tablespoon.
  • Cheese – 50 – 75 grams approx.
  • Salt – pepper – to taste.
  • Egg (beaten) – 1 no.
  • Savoury biscuit crumbs – 90 grams.
  • Cooking oil – 2 Tbsp.

              

Method:-

  1. Boil the potatoes and mash them by hand. Season with salt and pepper.
  2. Cut cheese into small cubes and combine it well with the potatoes along with ginger, garlic, onions, chillies, bell peppers and dill or cilantro leaves.
  3. Make medium thick cakes out of the mix with lightly oiled hands and refrigerate for 10- 15 min just to firm up the cakes.
  4. Dip each cake in the egg and roll it in the biscuit crumbs
  5. Grill the cakes on a hot plate or griddle with little oil until both the sides are very crisp and brown. Serve hot with cocktail sauce.

I always make Cocktail sauce  by mixing equal quantities of mayonnaise and cheese spread flavoured with a teaspoon of tomato chilli sauce.

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