There is no right or wrong way to eat potatoes, all forms are GLORIOUS. But today, I thought we’ll cover a Fried potato cakes version which is loaded with some oozing melting cheese and a good measure of spinach in there. These melt in your mouth goddesses are made with a mixture of mashed potatoes, cheese, spinach and seasonings, covered with a bread crumb coating. That crispy golden crunch on the outside, and a messy lil silky potato on the inside…is ladies and gentleman why I became a food blogger.
HOW TO AVAIL THESE BABIES:
- Have it at your tea time trolley with some ketchup or mayo and see them magically disappear.
- Make these as a side dish for a dinner party
- Chuck it in a sandwich with some lettuce and Mayo and make it a proper meal.
- Pair it with a good Chicken Biryani and make food memories.
- Make these for #Meatlessmondays and pair it with cashew crunch salad to make your dinner last longer in that tummy.
- Just randomly because you want to have some and you don’t need a dinner party to have some frikkin yummmm carbs!
STEPS TO MAKE THE FRIED POTATO CAKES
So the potatoes need to be boiled for about 20 mins or until they are nice and soft. Stick a knife inside the potato to see if they are cooked through and through. Allow the potatoes to cool down and peal off the skin.
I like to add two cuts on each potato lengthwise and along the width. This makes pealing off the skin super easy.
After peeling, proceed to mashing those potatoes with a potato masher. Direct all that negative energy, built up anger and general frustration on these 4 round things. You’ll end up with a pretty cool mashed up mess and an equally light feeling.
Now that the potato mash is ready, start dumping in all the spices, cheeses , onions and spinach in the mix. The spinach I’ve used is pre-cooked, it’s blanched with all of it water drained. You can use fresh spinach but there will always be a chance of making your potato cakes fall apart when they are frying. So on the saver side, pre-cook that spinach.
And mixxx! Get your hands in there and mix the whole thing up to get these beautiful colors and textures all jumbled up together.
PRO-TIP: If you live in a city which is hot and humid, I’d suggest to shred the cheese and put it back in the freezer. Mix all the other ingredients with your mashed potatoes first, and then at the end bring the frozen shredded cheese and mix.
When you have your mixture ready, we are going to go ahead and make small thin disc shaped patties. These little patties or cakes have reached the final stage. Finish up with the 3 step crumb coat: flour, egg and bread crumbs
I always add 1/2 cup of water to my egg wash because it makes the layer that much crispy and crunchier. Try it!
Above is a little shot of the potato cakes getting coated in flour and then egg and bread crumbs.
Then all that’s left to do, is fry theseeeee! Shallow fry them in oil at medium flame and let them turn nice crispy golden brown on both the sides.
Viola! Serve them warm and Enjoy your potato cakes with ketchup, or garlic mayo or just as is!
SUBSTITUTIONS, REMIXES AND FIXES
The cheesy aspect
I’ve used both mozzarella and cheddar cheese for flavor. If you don’t have both cheese at hand, you can use one of the cheeses instead. Although cheddar really does add a nice flavor to it. If you are going dairy free, then skip the cheese completely and reduce all the seasoning by 1/4 tsp.
You can make these into cigars as well or maybe a little bigger too. But I wouldn’t suggest to make balls out of this mixture, because the cheese and spinach will make the balls crack and possibly break. Other than that, any flat shape you want to make will work well.
Spinach and friends
If you don’t have any spinach at hand, don’t worry! Use some other greens that you like. Kale, or in fact even carrots would go beautifully with the other flavors in the recipe.
Freezing and storing
You can make a batch of these potato cakes in advance for an event or a dinner. But unfortunately, anything made out of boiled potatoes doesn’t last very long in the freezer and starts getting watery. So even if you freeze these, try to consume them with 2 to 3 weeks.
Always do a test fry before making all the cakes. At this point you can adjust the salt and seasonings. If your potato cakes seem to watery or are breaking apart on frying, add 1 tbsp of corn flour to the mixture and that will take care of that.
If you don’t want to fry the potato cakes, you can always bake them. Line a baking tray with a baking sheet and spray it with a cooking spray. Preheat the over at 180 degree Celsius. Coat the potato cakes with a layer of oil and bake for 8 mins. Flip the potato cakes with a spatula and bake for another 10 mins or until golden brown.