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Potato and Chicken Cakes

These crispy potato and chicken cakes make a perfect weeknight dinner or snack. Packed with flavor and easy to prepare, they’re sure to become a family favorite in no time.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Chicken 600g Yogurt ½ Cup Pepper ½ tsp Turmeric powder ½ tsp Salt ½ tsp Chili flakes ½ tsp Red Chili Powder ½ tsp Ginger Garlic Paste 1 tsp Oil 2 tbsp Carrot ½ Cup Capsicum ½ cup Coriander Leaves 2 tbsp 2 eggs Salt ¼ tsp Chili Flakes ¼ tsp Oil for frying

02 / HOW TO MAKE IT

Let's cook.

01

Step 1

In a bowl, mix the chicken with yogurt, pepper, turmeric, salt, chili flakes, Kashmiri chili powder, red chili powder, and ginger garlic paste. Let it marinate for about 30 minutes.

02

Step 2

Heat some oil in a pan, add the marinated chicken, cover, and cook for 5-7 minutes until the chicken is tender. Once cooked, shred the chicken with a fork or spatula.

03

Step 3

Toss in the chopped carrots and capsicum, stir everything together, cook for another minute, then turn off the heat and let it cool down a bit.

04

Step 4

Transfer the chicken mixture to a bowl, add the boiled potatoes and chopped coriander, and mix it all well. Shape the mixture into regular-sized cutlets.

05

Step 5

Beat two eggs with a pinch of salt and chili flakes in a bowl. Dip each cutlet into the egg mixture, then fry them in hot oil until they’re crispy and golden brown on both sides.

06

Step 6

Serve the cutlets warm with your favorite sauce and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure the potatoes are well mashed and cooled before mixing to help the cakes hold together.
- Use a non-stick pan and medium heat to get a golden crust without burning.
- Add fresh herbs like parsley or chives for extra flavor and freshness.

Why you’ll love it

These cakes are a comforting and satisfying meal that combine tender chicken with creamy potatoes. They are easy to make and perfect for using up leftovers. Crispy on the outside and soft inside, they please both kids and adults alike.

Serving ideas

Serve with a simple green salad or steamed vegetables for a balanced meal. A dollop of sour cream or a tangy dipping sauce like garlic aioli pairs wonderfully with the cakes. They also work well as a hearty snack or lunch option.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or oven to keep the outside crispy. You can also freeze the cakes before cooking; just thaw and cook as usual when ready to eat.