crispy potato cakes
Ingredients
- 3–4 medium potatoes (starchy ones work best)
- 1 small onion (optional, finely chopped)
- 1 egg
- 2–3 tbsp flour (or cornstarch for extra crispiness)
- Salt and black pepper
- Optional: chopped herbs, green chilies, or grated cheese
- Oil for frying
Method
- Prep the potatoes
Peel and grate them. Then squeeze out as much water as possible using a clean cloth—this is key for crispiness. - Mix everything
In a bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Add any extras you like. - Shape
Form small patties with your hands. Don’t make them too thick or they won’t crisp properly. - Fry
Heat oil in a pan over medium heat. Fry each cake for about 3–4 minutes per side until deep golden brown and crispy. - Drain & serve
Place on paper towels to remove excess oil.
Serving ideas
- With yogurt or raita
- A drizzle of ketchup or chili sauce
- As a side with eggs for breakfast
Tips for extra crispiness
- Remove as much moisture as possible from the potatoes
- Don’t overcrowd the pan
- Let them cook undisturbed before flipping
