How to make Cheese Potato Cakes -
Patties made from potatoes combined with milk and cheese
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cheese (चीज़), Potatoes (आलू)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Cheese Potato Cakes checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Banana Leaf Chicken Pineapple Pepper Stir Fry Corn Upma - SK Khazana Chicken and Caramelised Onion Sandwich
Cheese Potato Cakes Recipe Card
Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Cheese Potato Cakes Recipe
Cheese grated 1 1/2 cups
Potatoes 1 kilogram
Salt to taste
Milk 4 tablespoon
Butter 1/4 cup
Leeks finely chopped 2
Onion finely chopped 1 medium
Parsley chopped 1 tbsps + for garnishing
Black pepper powder to taste
Egg 1
Fresh bread crumbs 1 1/2 cups
Oil for shallow frying
Method
Step 1
Cook potatoes in salted boiling water until tender. Drain and cool slightly. Peel and mash with milk and butter. Set aside. Cook leeks and onion in a small quantity of salted boiling water for about ten minutes or till tender. Drain.
Step 2
In a large bowl, combine leeks and onion with mashed potatoes, cheese, parsley, salt and black pepper powder. In another bowl, beat together egg and two tablespoons water. Divide the potato mixture into equal portions and shape into round cakes.
Step 3
Brush them with the egg mixture. Coat them well with the breadcrumbs. Heat sufficient oil in a non-stick pan. Place potato cakes in batches and fry on low heat for two to three minutes or until light golden brown from both sides.
Step 4
Drain on absorbent paper. Garnish with parsley sprigs and serve hot with mixed salad greens.
Nutrition Info
Calories : 2922 Kcal
Carbohydrates : 361.6 gm
Protein : 78.4 gm
Fat : 129.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
