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Curried Potato Cakes with Cool Apple Cilantro Dip

This recipe for Curried Potato Cakes with Cool Apple Cilantro Dip was created by Kellie White of Valley Park, MO.
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Print Recipe
Total Time60 Mins
Prep Time20 Mins
Cook Time40 Mins
ServingsServes 6-8
Potato Type: Russet
Cuisine: Asian
Prep Method: BakedBoiledPan Fried

Dish

AppetizerSide Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 6-8

Description

This recipe for Curried Potato Cakes with Cool Apple Cilantro Dip was created by Kellie White of Valley Park, MO.

Ingredients

  • 2 large Russet potatoes (about 1 ½ lbs)
  • 1 can coconut milk
  • 1 cup milk (2% or whole)
  • 2 bay leaves
  • 1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
  • 2 teaspoons yellow curry powder
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon finely minced garlic
  • 1 large egg, beaten
  • 1 cup flour, divided
  • 6 tablespoons canola oil
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 cup grated apple (use a crisp tart/sweet apple)
  • 2 tablespoons chopped cilantro and extra whole pieces for garnish

Preparation

  1. Peel potatoes and cut into 1-inch chunks. Put potatoes, coconut milk, 1 cup of the regular milk, bay leaves, and 1 tsp. of salt into medium sauce pan and heat to simmer. Continue simmering, on medium to medium heat, until potatoes are tender and can be easily pierced with a fork – about 18-25 minutes.
  2. Stir occasionally to prevent scorching. Reserve ¼ cup of milk mixture then drain potatoes, but do not rinse. Move potatoes to a medium mixing bowl and discard the bay leaf. Add butter to potatoes and using a potato masher, mash until potatoes are broken down and there are no pieces left bigger than a pea. The mash does not need to be perfectly smooth. Then add reserved ¼ cup of milk mixture, cayenne, ½ tsp. salt, garlic, ½ cup of flour and egg. Stir until ingredients are combined. Mix in curry powder.
  3. To form potato cakes, divide mixture into 12 equal portions, rolling each into a ball and dredging in remaining cup of flour. Press lightly into pancake shape (3-4” diameter) and reserve on a plate. Heat 3 Tbsp. oil in a large nonstick frying pan. Add half of patties and fry for about 5 minutes, turning once, until golden brown on both sides and cooked through. Put cooked patties on a plate lined with paper towels.
  4. Make yogurt dip by combining yogurt, lime juice, apple, 1/8 tsp. salt, and cilantro. Top each potato cake with dip and garnish with whole cilantro if desired.

Reviews

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looks good

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looks good

cheryl chay

This was sooooo good!!!! I'm telling all my friends about it!!!!!

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cheryl chay

This was sooooo good!!!! I'm telling all my friends about it!!!!!

Hmmm

Mary C. - "Then add reserved ¼ cup of milk mixture, cayenne, ½ tsp. salt, garlic, ½ cup of flour and...Read Full Review

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Hmmm

Mary C. - "Then add reserved ¼ cup of milk mixture, cayenne, ½ tsp. salt, garlic, ½ cup of flour and egg. Stir until ingredients are combined. Mix in *curry* powder."

Recipe By: Kellie White

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