Potato Cakes with Stuffing

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1 tbsp. vegetable oil
  • 1 large onion, freshly chopped
  • 2 garlic cloves, finely crushed
  • 5 cm piece fresh root ginger, finely crushed
  • 225 ground minced meat
  • ¼ cup peas, boiled
  • Juice of 1 lemon
  • 900 gms. potatoes, boiled and mashed
  • 2 eggs, beaten
  • Dry breadcrumbs for coating
  • Vegetable oil for shallow frying
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 fresh green chillies, finely chopped
  • 2 tbsp. each chopped fresh coriander and mint
  • Salt to taste
  • Lemon wedges and salad leaves to serve

How to Make Potato Cakes with Stuffing

  • Heat oil and fry the onion, garlic, ginger, coriander, cumin, chillies and chopped herbs until the onion is translucent.
  • Add the minced meat and peas and fry well until the meat is cooked, then season to taste with salt and lemon juice.
  • The mixture should be very dry.
  • Divide the mashed potatoes into 8-10 portions, take one portion at a time and flatten into a pancake in the palm of your hand.
  • Place a spoonful of the meat in the centre and gather the sides together to enclose the meat.
  • Flatten it slightly and make a round.
  • Dip the cakes in beaten egg and then coat in breadcrumbs.
  • Set aside to chill in the refrigerator for about 1 hour.
  • Heat the oil in a frying pan and shallow fry the cakes until brown and crisp all over.
  • Serve them hot with lemon wedges on a bed of salad leaves.