Let’s take a different route from the classic curry and croquette to form a real bomb named curry potato cakes. As the Indian trademark dish is a meal to share with family, this snack recipe will make your weekend gathering much more coziness.
Why do we love curry?
Nowadays, curry has become one of the most popular signature dishes, which means we will know it comes from India right away when someone mentions it. More than mere food, it reminds us of something more emotional with the rich, spicy, and warm flavor, as well as a strong scent.
We use curry powder as a spice, however, the rough translation of it is ‘sauce’ and ‘gravy’ – how interesting! Indian cooks usually pour it over rice, since the tacit sweetness of rice commends the strong yet adjustable curry so well.
But do we really know about it? Why do we want to show you how to make curry potato cakes?
What is Curry?
The translation tells us a lot about the primary form of it. It’s a sauce made of vegetables, meat, and sometimes tofu. Depending on your tongue, you can make your curry super or mildly spicy.
Although it has spread its influence and made its way to many dining tables, we can’t be sure who invented this Indian course. What we know is the ancient ones had flavored meats with sauces made from numerous spices ever since 2500 BCE. From there, people theorize that curries traveled all over Asia and straight to Europe through the Silk Route. Explorers from Spanish and Portugal, surprisingly, influenced the original curry with their chili peppers, an additional choice to the lonesome black pepper.
The key to success: Curry Powder
While the word ‘curry’ means ‘sauce’, curry powder is the potpourri of spice, also known as ‘a dry mixture of spices’. A commercial product includes turmeric, ground ginger, black pepper, ground cumin, and ground coriander. What astonishes us is this powder was never meant to be used uncooked as a flavoring.
Traditionally, we have to fry spices in oil to obtain ‘Tarka’. The heat will infuse the spices and give us our special sauce to pour over rice or anything else we serve it with.
Different types of curry
If not for the irresistible deliciousness, curry wouldn’t have been such an explosion. And the creation of vegetarian curries attracted even more people to try and relish it.
You can find several popular curries like yellow, red, green, massaman, and panang. They all have at least one or two things in common, which might be the chilies, spices, or veggies.
- Singapore: Made with shrimp paste and turmeric.
- Indonesia: Slow-cooked beef curry, spicy too.
- Korea: Consisting of chicken, more stew-like.
- China: The yellow type with meat or fish.
- Japanese: Rich sauce served with rice.
The variations go on, yet the names of the most well-known curries are also recognizable all over the world. I can enumerate a few: Chicken Vindaloo, Karma Curry, Chicken Coconut Curry,… The passion for Indian curry continues to inspire, and we have creative dishes such as the curry potato cakes we are going to try.
How to make Curry Potato Cakes?Print
Curry Potato Cakes | Classic Croquettes
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Category: How to cook
- Method: Frying
- 2 potatoes
- 1 sausage
- ½ carrot
- ¼ onion
- ½ teaspoon curry powder
- 50g flour
- 1 egg
- 100g breadcrumb
- 1 teaspoon butter
Step 1: Prepare the ingredients
- Remove the potatoes’ skin and cut into smaller pieces. The size is up to you, as long as you find it easy to grind later.
- Get your pot ready with water and a pinch of salt. Boil the potatoes for 10 minutes. Before straining the spare water, you can press on the potato to see if it has softened enough.
- Cut the onion, carrot, and sausage into little dices.
- Coat your frypan with butter and fry the ingredients until they are slightly cooked. Don’t forget to add curry powder and 1/3 teaspoon of salt to enhance the flavor, and our first step has been completed!
Step 2: Make the cakes
- Mash the boiled potatoes into a smooth paste before blending it with the fried mixture in step #1.
- Use about a tablespoon of the paste for each of your curry potato cakes.
- Break the egg and whisk lightly for an egg wash.
- Sieve the flour into a bowl and lay breadcrumbs in another container.
- Make the texture by dipping the cakes into the coatings in order: flour, egg, and breadcrumb.
Step 3: Fry and serve
- Pour a sufficient amount of cooking oil to deep-fry the cakes and adjust the stove to medium heat mode.
- Fry until the cakes change from pale yellow to golden brown.
- Serve immediately because they taste best when the texture is still crispy.
- How to pick the best quality potatoes? Choose firm ones without too many marks.
- If you are in a rush, you can cut and fry the ingredients while the potatoes are boiling to save time. And when mashing the potatoes, let the dices fry by themselves. However, give the mixture a stir once in a while so it won’t be overcooked!
- You can try one of the molds for jellies to give your curry potato cakes various shapes. Both adults and children will love this interesting decoration.
- We can also sprinkle the tops with pepper and more curry powder if you want a more Indian taste!
- These cakes go well with a simple salad as well as roasted veggies.
- Serving Size: 1
- Calories: 109 kcal
- Sugar: 1.4g
- Sodium: 107mg
- Fat: 2.2g
- Saturated Fat: 0.8g
- Carbohydrates: 18.4g
- Fiber: 1.8g
- Protein: 3.7g
- Cholesterol: 20mg
Keywords: curry potato cakes
How did you find the curry potato cakes? Are they tasty and easy to make for you? Don’t forget to share your experience with us! As usual, subscribe to our channel for new recipes from many countries, Japanese Cheese Cake, Sausage Quesadilla, or a simple Homemade Pizza for example!