Pan-fried chilli potato cakes

Ingredients 7
Servings 1


Serving Change
  • 4
    large potatoes
  • 1
  • 1
    jumbo egg
  • salt
  • milled black pepper
  • 5
    chilli paste
  • sunflower oil for frying


Grate potatoes and onion, using a grater or the steel blade of a food processor. Place on a clean dish cloth or muslin cloth and squeeze hard to remove excess moisture. Mix potatoes and onion with egg, salt, milled black pepper and chilli paste. Shape into 1 cm thick cakes and fry on both sides in hot, but not smoking, oil until cooked and golden brown. Remove and drain on absorbent paper.

Read more on: starch  |  shallow-fry

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