Sri Lankan Spiced Potato Pancakes

Ingredients

The Sri Lankan adaptation of Berner rösti incorporates traditional Sri Lankan spices such as turmeric, cumin, and chili powder to infuse the dish with a distinct flavor profile. Additionally, the cooking technique remains similar, with the potatoes being grated and pan-fried to achieve a crispy exterior and a tender interior. The Sri Lankan version adds a touch of spice and warmth, elevating the dish to new heights. We alse have the original recipe for Berner rösti, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, chopped onion, green chilies, turmeric powder, cumin powder, chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large non-stick frying pan over medium heat.
4. 4.
   Take a handful of the potato mixture and shape it into a flat pancake. Gently place it in the hot oil and flatten it with a spatula.
5. 5.
   Cook the pancake for about 4-5 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the pancake from the pan and drain on a paper towel to remove any excess oil.
7. 7.
   Repeat the process with the remaining potato mixture, adding more oil to the pan as needed.
8. 8.
   Serve the Sri Lankan spiced potato pancakes hot as a main dish or as a side with your favorite Sri Lankan curries.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out excess moisture from the grated potatoes to achieve a crispy texture.
• Turmeric powder — Use caution while handling turmeric powder as it can stain surfaces and clothing.
• Green chilies — Adjust the amount of green chilies according to your spice preference.

Tips & Tricks

• For extra crispiness, press down on the pancakes with a spatula while frying.
• Serve the spiced potato pancakes with a dollop of tangy yogurt or a spicy Sri Lankan chutney for added flavor.
• Experiment with different spices and herbs to customize the flavor profile of the pancakes.
• If you prefer a milder version, reduce the amount of chili powder or omit it altogether.
• Leftover pancakes can be refrigerated and reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Sri Lankan spiced potato pancakes as a main dish accompanied by a fresh salad or as a side dish alongside traditional Sri Lankan curries and rice.

Presentation advice

Arrange the spiced potato pancakes on a platter, garnished with fresh cilantro leaves and a sprinkle of chili flakes for an appealing presentation. Serve with a side of Sri Lankan chutney or yogurt for dipping.