Crispy Potato Cakes

Ingredients

• 500 g Firm-texture potatoes (Peeled then finely grated)
• 1 unit Onion (Finely chopped (white or spring onion depending on preference))
• 1 unit Egg (Lightly beaten)
• 2 tbsp Cornstarch (Maïzena) (Helps bind the cakes)
• 1 tsp Smoked paprika (Provides color and smoky flavor)
• ½ tsp Turmeric powder (Adds a slight golden hue)
• ½ tsp Garlic powder (Optional, for garlic flavor)
• to taste Salt
• to taste Ground black pepper
• 150 ml Neutral oil (sunflower or rapeseed) (For frying, medium heat)

Instructions

1. Prepare the potatoes

   Peel the potatoes then grate them finely using a grater. Transfer the mash to a clean kitchen towel and press firmly to remove as much water as possible.

   Time: PT5M

2. Chop the onion

   Dice the onion very finely. You may choose a white, yellow or spring onion according to your preference.

   Time: PT3M

3. Mix the ingredients

   In a bowl, combine the drained potatoes, chopped onion, smoked paprika, turmeric, garlic powder, salt, pepper, beaten egg and cornstarch. Mix until you obtain a homogeneous batter.

   Time: PT5M

4. Heat the oil

   Pour the neutral oil into the pan and heat over medium heat. The oil should be hot but not smoking.

   Time: PT2M

   Temperature: 190°C

5. Form and cook the cakes

   Place a tablespoon of batter in the pan, flatten slightly with the back of a fork. Cook 2‑3 minutes on one side, flip with a spatula and cook 2‑3 minutes on the other side. Repeat until the batter is exhausted.

   Time: PT10M

   Temperature: 190°C

6. Drain

   Transfer the cooked cakes onto paper towels to remove excess oil.

   Time: PT2M

7. Serve

   Serve hot, accompanied by tartar sauce, a yogurt sauce or simply plain.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Firm-texture potatoes: Yukon Gold potatoes
• Instead of Onion: Shallot
• Instead of Egg: Flax egg (2 tbsp water + 1 tsp ground flaxseed)
• Instead of Cornstarch (Maïzena): Rice flour
• Instead of Smoked paprika: Sweet paprika
• Instead of Turmeric powder: Saffron powder (in small amount)
• Instead of Garlic powder: Fresh grated garlic (1 small clove)
• Instead of Neutral oil (sunflower or rapeseed): Peanut oil

Equipment Needed

• Fine grater
• Clean kitchen towel or cheesecloth
• Mixing bowl
• Heavy-bottomed pan
• Spatula or wooden spoon
• Paper towels

Critical Steps — Do Not Skip

• Fully drain the grated potatoes to avoid excess moisture
• Control the oil temperature so the cakes cook evenly without burning

Chef Tips from the Video

• Use fresh, firm potatoes to avoid excess starch
• Lightly sprinkle fleur de sel just before serving for a texture contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 days. Reheat in a pan to regain crispness.

Freezer: Can be frozen for 1 month; thaw then reheat in a pan.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the batter ahead of time and keep it in the refrigerator for 1 hour before cooking
• The cakes can be pre‑cooked then reheated in the oven at 180°C for 5 minutes.