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South Indian Spiced Potato Cake

A delicately spiced savoury potato appetizer or canapé with black mustard seeds and curry leaves.
Course Appetizer
Cuisine Indian
Servings 4 people


  • 1 large organic Green Croft Gardens Potatoes, peeled (leftover potatoes work really well, I'm all about zero waste)
  • 3 tsp. Vegetable or Grapeseed Oil (this will look like a lot, but the potatoes will soak it up)
  • 1/4 tsp. Black Mustard Seeds
  • 1/4 tsp. Fresh ginger, finely chopped
  • 1 Green Croft Gardens shallot, small dice
  • 5 Curry Leaves
  • 1/2 tsp. Poppadoms Garam Masala
  • 1/2 tsp. Turmeric
  • Red Chili Powder, to taste
  • Salt, to taste
  • Vegetable Oil for frying

Breadcrumb Coating

  • 2 slices Stale Bread, finely blended
  • 1-2 Free Range or organic eggs (for egg wash)
  • 1/2 cup All Purpose Flour (Anita's Organics is my go-to)


  • Start by boiling the potatoes with a pinch or two of salt. Once fork tender, roughly break the potatoes up. Then leave to one side. 
  • Add vegetable oil to a non-stick frying pan. Test that the oil is hot enough by placing 1-2 mustard seeds into the oil - they should sizzle straight away and pop (at you!). Once very hot, add the mustard seeds (if the oil isn't hot enough, the mustard seeds will become bitter). 
  • Now add the chopped ginger and cook until lightly browned, then add curry leaves and mix for 10 seconds. 
  • Add the shallot and cook until translucent with a pinch of salt. Sprinkle in the turmeric, red chilli powder and Garam Masala and mix well. Once mixed add in the boiled potatoes and stir until the spices are nicely doing their thing. 
    Check seasoning and level of chilli. (You can always add, but taking away is difficult)
  • Place this potato mixture into a bowl and leave to cool. 

Frying the Potato Cakes

  • Heat the oil for frying. You want the temperature to be around 320 degrees f when you begin frying. 
    Note: if you don't have a candy or deep-fry thermometer, place the end of a wooden spoon in the oil and look for bubbles to form all around the wood.
  • Set up four different plates - 1 for the all purpose flour, 1 for the whisked egg wash, 1 for breadcrumb, plus 1 empty sheet pan or plate for the breaded cakes. 
  • Firmly shape the mixture into balls, weighing roughly 2oz each. 
  • Once all the cakes are shaped, dredge the cakes with the all purpose flour. Move into the egg wash and coat every side. Then, with clean hands, coat with the breadcrumb. 
  • Re-shape each of the balls again. 
  • Now fry at 320 degrees until golden in colour, drain oil and leave in a warm place. 


  • This recipe is going from my family to your family, so there are no rules, it's your dish now for you to plate as you wish
  • Happy eating.
Keyword appetizer, curry, food, indian, spice