Crisp potato and peanut cakes

Create finger food that boasts a wow factor - combining starchy potato and sago with peanuts and fragrant spices to form these indian-inspired patties.

  • 20 mins preparation
  • 50 mins cooking
  • Makes 36
  • Print


Crisp potato and peanut cakes
  • 3 medium (600g) desiree potatoes
  • 250 gram sago or tapioca
  • 2 tablespoon chopped, salted peanuts
  • 1/2 cup chopped fresh coriander
  • 4 medium green chillies, seeded, chopped finely
  • 3 teaspoon (20g) grated fresh ginger salt
  • 1 tablespoon sunflower oil
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon ground turmeric
  • sunflower oil, for shallow-frying, extra coriander, for serving, extra


Crisp potato and peanut cakes
  • 1
    Wash potatoes, then boil them with skin on, covered, for about 20 minutes or until soft. Drain, cool slightly. Peel potatoes, then mash in a bowl until smooth.
  • 2
    Place the sago or tapioca into a large heatproof bowl; pour over plenty of boiling water (this is to stop it sticking). Stand for 10 minutes; break it up with a fork if necessary; drain. Don't soak sago for longer than 10 minutes, as the patties will become soggy.
  • 3
    Add the drained sago to the potato, with peanuts, coriander, chilli, ginger and salt to taste.
  • 4
    Heat the oil in a small pan; add cumin seeds, cook, stirring, until browned and fragrant. Add turmeric, then add to the potato mixture; mix well.
  • 5
    Form heaped tablespoons of the mixture into patties. Shallow-fry patties, in batches, in extra oil until golden brown on both sides. Drain on absorbent paper.
  • 6
    Serve hot with extra coriander and tomato and onion raita, if desired.


This is a traditional Maharashtran (Bombay) recipe. The patties can be made several hours ahead. Fry patties just before serving. Uncooked patties suitable to freeze. Not suitable to microwave.

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