Monday Morning Cooking Club has taken the spices and flavours of Indian-inspired Potato Baji to create a new chanukah tradition – golden, spiced potato pancakes garnished with fresh coriander and red chilli. Guaranteed to shake up any chanukah party.
Originally published in the savoury chapter of Now for Something Sweet (Harper Collins Publishers 2020).
POTATO BAJI LATKES
Ingredients
- 600 g Desiree (or frying) potatoes
- 1 egg, lightly beaten
- 1 heaped tablespoon plain flour
- 2 tablespoons vegetable oil, and extra to fry the latkes
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, halved and sliced
- 2 tsp ground cumin
- 2 tablespoons ground coriander
- ½ tsp ground turmeric
- 1 tsp salt
- 1 long red chilli, finely chopped
- ½ bunch coriander, chopped
- Lemon wedges, to serve
Directions
- Peel and grate the potatoes. Place in a colander for 15 min to drain.
- Meanwhile, in a large frying pan, heat the oil over medium heat.
- Add the mustard and cumin seeds and stir for 3 minutes. Take care as the mustard seeds will pop.
- Add the onion and saute until soft but not coloured ( around 10 min), then add the cumin, coriander, turmeric and salt. Saute for a further 3 minutes stirring.
- Remove from the pan and set aside.
- Squeeze the grated potato with your hands to remove any liquid and tip into a large bowl. Add the egg, flour, fried onion mixture and taste for seasoning. If necessary, add salt and pepper.
- Mix well.
- Add enough extra oil to the frypan to reach a depth of about 1cm (½ inch). When the oil is hot, carefully add a tablespoon of the potato mixture to make round potato cakes. Flatten slightly and fry on medium heat for a few minutes each side until golden brown. Drain on paper towel.
- Serve hot, sprinkled with coriander and a wedge of lemon.
Serves 4.
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