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Potato Tater Cakes

Potato and polenta dough stuffed with mozzarella cheese cubes and shallow fried. This is a Sanjeev Kapoor exclusive recipe.

New Update
Potato Tater Cakes
Main Ingredients Potatoes, Garlic cloves
Cuisine Fusion
Course Snacks and Starters
Prep Time 1-1.30 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg
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Ingredients list for Potato Tater Cakes

  • 4 medium Potatoes peeled and quartered
  • 12 Garlic cloves
  • to taste Salt
  • ½ cup Polenta
  • 2 tablespoons Fresh parsley chopped
  • 2 sprigs Fresh thyme
  • 1 Egg
  • 1 Egg yolk
  • 2 tablespoons Milk
  • 1 tablespo for shallow frying Olive oil
  • to taste Crushed black peppercorns
  • 75 grams Mozzarella cheese cut into 1 inch cubes

Method

  1. Heat sufficient water in a deep non-stick pan. Add potatoes, garlic and salt and bring to a boil. Lower heat and simmer for 10 minutes. Drain and set aside.
  2. Heat a non-stick pan. Add the potatoes and garlic and stir on medium heat for 1 minute or till dry.
  3. Add 3 tablespoons polenta, parsley and thyme and mash everything together with a masher, taking care that the mixture is chunky. Remove from heat and set aside in a bowl.
  4. Whisk together egg, egg yolk, milk and 1 tablespoon olive oil in another bowl.
  5. Stir the mixture into potato mixture, add salt and crushed peppercorns and mix well. Cover and refrigerate for 1 hour or overnight.
  6. Spread remaining polenta on a plate.
  7. Divide the chilled potato mixture into 12 equal portions, stuff each with a cheese cube and shape into ¾ inch diameter cakes. Coat them with polenta.
  8. Heat some olive oil in a non-stick pan. Shallow-fry the cakes, turning sides, till golden brown and evenly done on both sides.
  9. Serve hot.
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