#174 spice-stuffed potato cakes

from Plenty More

These potato cakes had a simple list of indian-inspired herbs and flavorings, so I decided to try them out. To make these, russet potato is boiled and mashed with turmeric and toasted mustard seeds, then filled with an herb paste of mint, cilantro, tamarind paste, garlic and green chili. Then, they are panfried and served alongside lemon and mango chutney. I made my own chutney recently, which I think made a huge difference. The sweet/savoriness of the mango chutney with the more subtle flavors of the cakes was really, really good. Tasting the cake alone, it was just okay.

I am most use to frying up latkes when it comes to potato pancakes, and I found that these cakes were lacking in sturdiness and texture compared to my Hanukkah standby. Which makes me think, wouldn’t an indian-spiced latke be good?