Cajun Potato Cakes

    (15)
    35 min

    These make a moreish side dish or party nibble when served with a dipping sauce. Super simple and cheap to make.


    13 people made this

    Ingredients
    Serves: 6 

    • 300g peeled, grated potatoes
    • 1/4 onion, grated
    • 5 tablespoons chopped spring onion
    • 2 eggs, beaten
    • 2 tablespoons plain flour, or as needed
    • 1 1/2 teaspoons Cajun seasoning, or to taste
    • 250ml rapeseed oil, or as needed

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, spring onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.
    2. Heat the oil in a large, heavy frying pan over medium heat until it shimmers. Drop about 2 tablespoons of the potato mixture per cake into the hot oil, and flatten the potatoes to make the cakes 3 to 5mm thick. Brown the cakes in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the cakes on kitchen paper, and serve hot.

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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (11)

    SonataGirl
    2

    Absolutely love this recipe. Very easy and just delicious. Thanks so much for sharing!!  -  08 Jun 2012

    by
    16

    These were really good and easy. I added some jalepenos and baked them with no oil, just spray and they turned out perfectly. Served as appetizers.  -  31 Oct 2010  (Review from Allrecipes US | Canada)

    by
    9

    DOH! Why didn't I think of this before? I made these in appetizer size and they were gone in a flash. For speed, I used thawed frozen hashed browns, and they worked just fine. Just enough kick to be interesting. I would suggest using a quality cajun seasoning. (If you're looking to watch your sodium intake, there are many fine salt-free cajun seasonings available.) I'm certain that I'll try these latkes in other ethnic incarnations as well: mexican, etc. Thank you, CC!  -  04 Feb 2010  (Review from Allrecipes US | Canada)

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