Chili-Cilantro Potato Cakes
- Total Time
- 10 minutes cooking time, 10 minutes prep, plus 30 minutes' chilling
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Ingredients
- 1large egg
- 2Thai green chilies, seeded and finely chopped
- 1clove garlic, peeled and minced
- 1teaspoon minced ginger
- Juice and finely grated zest of 1 lime
- 1cup, densely packed, cooked and cooled mashed sweet potatoes
- 3cups, densely packed, cooked and cooled mashed white potatoes
- 4scallions, finely chopped
- ½cup chopped cilantro leaves
- ¼cup vegetable oil
Nutritional analysis per serving (12 servings)
89 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 20 milligrams sodium
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.
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