CHILI-CILANTRO POTATO CAKES

Chili-Cilantro Potato Cakes image

Provided by Nigella Lawson

Time 50m

Yield 12 potato cakes

Number Of Ingredients 10

Ingredients

1 large egg
2 Thai green chilies, seeded and finely chopped
1 clove garlic, peeled and minced
1 teaspoon minced ginger
Juice and finely grated zest of 1 lime
1 cup, densely packed, cooked and cooled mashed sweet potatoes
3 cups, densely packed, cooked and cooled mashed white potatoes
4 scallions, finely chopped
1/2 cup chopped cilantro leaves
1/4 cup vegetable oil

Steps:

Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 2 grams, TransFat 0 grams