How To Prepare Crunchy Chilli & Corn Potato Cakes

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3 pounds yukon/yellow flesh Potatoes

3 Tablespoon melted butter

1/4 cup milk

1 1/2 to 2 tablespoon salt

3/4 - 1 tablespoon mustard powder

3/4 tablespoon black pepper

1/2 cup corn

1 cup shredded cheese - cheddar or monterey jack

4-6 minced green chillies - 3 1/2 cups bread crumbs

Panko recommended

2 eggs




  • Cover the potatoes with water and bring to a boil.
  •  When they are tender then drain the water and peel when they are cool enough to handle.
  •  Transfer to a large bowl and toss in your butter and milk.
  •  Sprinkle over the three powders and mash away.
  •  Taste for seasoning. Please do remember that for a delicious kabab/cutlet you want the mix to taste a little salty, not positively briny, just a little salty.
  •  When the mixture is fairly smooth add your corn, cheese, chopped chillies and stir to combine. Line a tray or baking sheet with parchment paper or foil, pour your breadcrumbs in to a dish and whisk your egg in another with a splash of water. I think soup plates are ideal for the egg and breadcrumbs, but use whatever you fancy.
  •  Once that is done I prefer to make almost golf ball sized balls cutlets and fill my tray up with them.
  •  When the potato mixture is finished then with my left hand I pick one up give it an egg bath and move it into the breadcrumbs, roll it around with my right hand and move it to the tray (also with my right). So left is my egg hand and right is my breadcrumb hand.
  •  When you are ready to eat them then pan fry on medium high heat for 2-3 minutes on each side or till golden brown.




It is always a good idea to do a ‘test’ cutlet before making all of them so roll a spoonful of potato mash into a ball, flatten slightly, dip in egg, roll in bread crumbs and pan fry. Taste. Adjust seasoning if needed. Yes I am a compulsive seasoning adjustor.

These freeze beautifully. To freeze them just flash freeze on the tray you made them and transfer to a freezer safe ziploc bag for up to 6 months.

 Just remember to ‘thaw’ them a little before frying, either in the microwave or at room

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