Makes 12 cakes
500g boiled potatoes, mashed and cooled 1/2 teaspoon ground cumin 1 small onion, finely chopped ½ teaspoon chilli powder 1/2 teaspoon minced ginger 1/2 teaspoon minced garlic 1 tablespoons finely chopped cilantro 1/2 teaspoons salt or to taste 1 fresh green/red chilli, finely chopped (optional for more heat) 2 tablespoons oil for frying
1. In a large bowl mix all the ingredients (except the oil) until well combined.
2. Scoop 2 tablespoons of potato mixture and shape into cakes about ½-inch thin and 2 inches wide.
3. Pat the cakes well and place in the refrigerator for at least 20 minutes.
4. Heat the oil in a large nonstick skillet/pan over medium heat. (Make sure the oil is hot before adding the cakes) Fry the cakes on both sides until the surface is crisp and golden brown. (This should take a 2-3 mins on each side)
Alternatively you can grill them - make sure to gently brush with oil and grill until golden brown this should take 2-3 mins each side depending on your grill.
Serve with mint yogurt or a condiment of your choice.
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