Crispy Potato Cakes

Ingredients

• 500 g Firm-texture potatoes (Peeled then finely grated)
• 1 unit Onion (Finely chopped (white or spring onion depending on preference))
• 1 unit Egg (Lightly beaten)
• 2 tbsp Cornstarch (Maïzena) (Helps bind the cakes)
• 1 tsp Smoked paprika (Provides color and smoky flavor)
• ½ tsp Turmeric powder (Adds a slight golden hue)
• ½ tsp Garlic powder (Optional, for garlic flavor)
• to taste Salt
• to taste Ground black pepper
• 150 ml Neutral oil (sunflower or rapeseed) (For frying, medium heat)

Instructions

1. Prepare the potatoes

   Peel the potatoes then grate them finely using a grater. Transfer the mash to a clean kitchen towel and press firmly to remove as much water as possible.

   Time: PT5M

2. Chop the onion

   Dice the onion very finely. You may choose a white, yellow or spring onion according to your preference.

   Time: PT3M

3. Mix the ingredients

   In a bowl, combine the drained potatoes, chopped onion, smoked paprika, turmeric, garlic powder, salt, pepper, beaten egg and cornstarch. Mix until you obtain a homogeneous batter.

   Time: PT5M

4. Heat the oil

   Pour the neutral oil into the pan and heat over medium heat. The oil should be hot but not smoking.

   Time: PT2M

   Temperature: 190°C

5. Form and cook the cakes

   Place a tablespoon of batter in the pan, flatten slightly with the back of a fork. Cook 2‑3 minutes on one side, flip with a spatula and cook 2‑3 minutes on the other side. Repeat until the batter is exhausted.

   Time: PT10M

   Temperature: 190°C

6. Drain

   Transfer the cooked cakes onto paper towels to remove excess oil.

   Time: PT2M

7. Serve

   Serve hot, accompanied by tartar sauce, a yogurt sauce or simply plain.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g