Potato Cakes With Cilantro Recipes

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

SWEET POTATO CAKES

Steps:

• To bake sweet potatoes: wash them well, poke a couple of holes with a knife, wrap in foil and bake at 350 until soft. Bake time will depend on how large are your sweet potatoes. If you get smaller ones, you can significantly decrease cooking time. Once done, cool until easy to handle and scoop out all the potato meat into the mixing bowl.
• To boil sweet potatoes: wash, peel and cut them in half or in four pieces, depending on the size. Add cut sweet potato pieces to salted boiling water and cook until butter knife easily goes through. Drain and add them to the mixing bowl.
• Mash sweet potatoes in a mixing bowl until smooth.
• Add green onions, cilantro, sour cream, egg, bread crumbs, grated garlic and mix well.
• Add salt and pepper, mix well and taste to make sure you have enough.
• Preheat a medium saute pan over medium heat. Add some vegetable oil.
• Form sweet potato patties and cook for about 5-7 minutes on each side. Use a small spatula and flip carefully.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeño, flour, baking powder, salt, chili powder, cumin and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• Cilantro Lime Cream Sauce:
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

CHILI-CILANTRO POTATO CAKES

Steps:

• Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
• In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
• Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
• Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.

INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT

Steps:

• Heat oil in frying pan to medium heat.
• Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
• In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
• Add salt to taste.
• When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
• Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
• Plate them with sauce and enjoy!

GARLIC AND CILANTRO ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees.Coat a 9x13 inch pan with cooking spray, Set aside.Add cilantro, garlic, olive oil, salt and pepper in the food processor and blend for less than 1 minute or until fully diced. In a large mixing bowl combine the potatoes and cilantro mixture until the potatoes are fully coated. Add potatoes to prepared pan. Bake for 35-40 minutes, or until potatoes are just tender.

POTATO CAKES WITH CILANTRO

Steps:

• Place potatoes and garlic in a medium saucepan. Add enough water to cover. Season with salt. Bring to a boil, and simmer until tender, about 20 minutes. Drain, and cool slightly.
• Peel potatoes, and slip garlic out of skins. Using a ricer, rice potatoes and garlic into a medium bowl. Add parsley, cilantro, cumin, paprika, and chiles. Season with salt, and stir to combine. Taste and adjust for seasoning. Add 1 egg; stir to combine. Divide the mixture into 8 small round cakes; set aside.
• Beat remaining egg in a shallow dish. Heat vegetable oil in a large nonstick skillet over medium-high heat. When oil is hot, dip potato cakes into egg to coat both sides, and place in skillet. Fry until golden, 1 to 2 minutes per side. Drain on paper towels. Serve hot, warm, or at room temperature sprinkled with chopped cilantro.