Displaying chili-cilantro potato cakes recipe

Chili-Cilantro Potato Cakes

Time: 20 minutes, plus 30 minutes' chilling

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
1/2 cup chopped cilantro leaves
1/4 cup vegetable oil
salt

1. Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and
zest of lime, and mix well.

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.

3. Line a baking sheet with plastic wrap. Using a 1/3-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 1/2 hour,
to help them keep their shape when frying.

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.

Yield: 12 potato cakes.
Credit: Nigella Lawson, NYT 27 Nov 2002

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