Chili-Cilantro Potato Cakes
Published November 26, 2002
- Total Time
- 10 minutes cooking time, 10 minutes prep, plus 30 minutes' chilling
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Ingredients
1 large egg
2 Thai green chilies, seeded and finely chopped
1 clove garlic, peeled and minced
1 teaspoon minced ginger
Juice and finely grated zest of 1 lime
1 cup, densely packed, cooked and cooled mashed sweet potatoes
3 cups, densely packed, cooked and cooled mashed white potatoes
4 scallions, finely chopped
½ cup chopped cilantro leaves
¼ cup vegetable oil
Nutritional analysis per serving
10 grams carbs; 16 milligrams cholesterol; 89 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 2 grams fiber; 20 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
- Step 2
In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
- Step 3
Line a baking sheet with plastic wrap. Using a ⅓-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least ½ hour, to help them keep their shape when frying.
- Step 4
Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.
Private Notes