Kashmiri-style Spiced Potato Cakes

Ingredients

In this Kashmiri adaptation, we have replaced the original ingredients of Llapingacho with Kashmiri spices to infuse the dish with the unique flavors of the region. The traditional Ecuadorian accompaniments like peanut sauce and chorizo have been omitted to align with the Kashmiri cuisine. We alse have the original recipe for Llapingacho, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon red chili powder 1/2 teaspoon red 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.
   In a large mixing bowl, combine the mashed potatoes, fennel seeds, ground ginger, ground cinnamon, ground turmeric, ground cardamom, red chili powder, and salt. Mix well until all the spices are evenly incorporated.
2. 2.
   Divide the potato mixture into equal portions and shape them into round patties.
3. 3.
   Heat vegetable oil in a frying pan over medium heat.
4. 4.
   Carefully place the potato patties in the hot oil and fry them until golden brown and crispy on both sides.
5. 5.
   Remove the potato cakes from the pan and drain excess oil on a paper towel.
6. 6.
   Serve hot as a snack or as a side dish with a Kashmiri meal.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for easy mashing.
• Fennel seeds — Toasting the fennel seeds before adding them to the potato mixture will enhance their flavor.
• Ground ginger — If you prefer a stronger ginger flavor, you can use freshly grated ginger instead of ground ginger.

Tips & Tricks

• For extra crispiness, you can lightly coat the potato cakes with breadcrumbs before frying.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the spiced potato cakes with a dollop of yogurt or a tangy chutney for added flavor.

Serving advice

Serve the Kashmiri-style spiced potato cakes hot as a snack with a side of mint chutney or as a side dish alongside a traditional Kashmiri meal.

Presentation advice

Arrange the golden-brown potato cakes on a platter and garnish with fresh cilantro leaves for a vibrant touch. Serve them alongside a bowl of chutney or yogurt for dipping.