I always happen to boil extra potatoes whenever I am making a boiled potato recipe. Iâ€™m not sure if I do it deliberately just so that I can make an extra dish after Iâ€™m done making our main meal.
I had these potato cakes at a friendâ€™s place, and I became a fan instantly. This is another one of my favorite potato dish that I love to eat as a snack or appetizer. This is our now must have dish with leftover boiled potatoes after making theseÂ creamy mashed potatoesÂ for Thanksgiving.
To make these potato cakes, you simply need boiled, spiced and mashed potatoes. Make small balls. I normally use an ice cream scoop to make sure Iâ€™m making them all the same size. Flatten them slightly using your hands or with the bottom of the glass. Shallow fry them on warm skillet on medium heat. Flip when one side turns light brown. Let the other side cook. Remove from the skillet when other side also turns light brown
Crispy on the outside, soft on the inside, these potato cakes can be made spicier by adding your favorite spices. We like it mild so I try to hold back on most of the spices. I only add salt and ground black pepper. You can easily make them with leftover boiled and mashed potatoes.
Shallow frying is what makes these potato cakes crispy on the outside and soft on the inside. Serve these for your next party, since these are perfect appetizers and such crowd pleasers!
These mouthwatering potato cakes are perfect appetizers for a party. Crunchy and spicy taste makes you want another bite every time.
- 2 Potatoes boiled, mashed
- 1 tbsp Vegetable Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Add salt and black pepper in mashed potatoes. Mix well.
Make small balls using your hands. Flatten them little to make potato cakes.
Warm the oil in a skillet on medium heat. Shallow fry potato cakes until one side turns light brown.
Flip using the wooden spatula. Shallow fry the other side until they turn brown.
Enjoy with ketchup or your favorite dip.