Potato Tater Cakes Potato and polenta dough stuffed with mozzarella cheese cubes and shallow fried. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Mar 2017 in Recipes Course New Update Main Ingredients Potatoes, Garlic cloves Cuisine Fusion Course Snacks and Starters Prep Time 1-1.30 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Potato Tater Cakes 4 medium Potatoes peeled and quartered 12 Garlic cloves to taste Salt ½ cup Polenta 2 tablespoons Fresh parsley chopped 2 sprigs Fresh thyme 1 Egg 1 Egg yolk 2 tablespoons Milk 1 tablespo for shallow frying Olive oil to taste Crushed black peppercorns 75 grams Mozzarella cheese cut into 1 inch cubes Method Heat sufficient water in a deep non-stick pan. Add potatoes, garlic and salt and bring to a boil. Lower heat and simmer for 10 minutes. Drain and set aside. Heat a non-stick pan. Add the potatoes and garlic and stir on medium heat for 1 minute or till dry. Add 3 tablespoons polenta, parsley and thyme and mash everything together with a masher, taking care that the mixture is chunky. Remove from heat and set aside in a bowl. Whisk together egg, egg yolk, milk and 1 tablespoon olive oil in another bowl. Stir the mixture into potato mixture, add salt and crushed peppercorns and mix well. Cover and refrigerate for 1 hour or overnight. Spread remaining polenta on a plate. Divide the chilled potato mixture into 12 equal portions, stuff each with a cheese cube and shape into ¾ inch diameter cakes. Coat them with polenta. Heat some olive oil in a non-stick pan. Shallow-fry the cakes, turning sides, till golden brown and evenly done on both sides. Serve hot. #Crushed black peppercorns #Egg #Egg yolk #Fresh parsley #Fresh thyme #Garlic cloves #Milk #Mozzarella cheese #Olive oil #Polenta #Potatoes #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article