Indian and Spanish Inspired Potato Cakes!
Crispy pan-fried potato cakes with a garlicky tomato seasoning dipped in a spicy Spanish sauce make a fabulous appetizer.
The potato cakes are reminiscent of Aloo Tikki’s, a potato cutlet I grew up eating, although the flavor profile is completely different. I decided to BE BRAVE and make the popular Spanish tapas item Patatas Bravas, but instead of crispy potatoes, I fused these Spanish flavors with my Indian street food potato cakes. I was thrilled with how it came out!
Enjoy this decadent, crave-worthy appetizer, I know I did!
Spanish Potato Cakes with Dipping sauce
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
4-5 medium yellow potatoes (about 1 – 1.5 pounds)
½ teaspoon O&V Smoked Paprika *
2 tablespoons O&V Patatas Bravas mix *
1 tablespoon water
2 tablespoons minced parsley
3 tablespoons cornstarch
6 tablespoons bread crumbs (regular or gluten free)
Salt to taste
¼ cup O&V Roasted Garlic oil (more as needed) *
¼ cup O&V Salsa Brava Sauce for serving *
Preparation
Boil the potatoes in well salted water until just cooked through (do not overcook until mushy). Drain the potatoes and return to the hot pan. Leave on the turned off stove for 10 minutes to allow excess moisture to evaporate.
Once the potatoes are cool enough to handle, pass them through a potato ricer or mash them carefully until smooth.
In a bowl, rehydrate the Patatas Bravas mix with 1 tablespoon water. Add the rehydrated mix along with the smoked paprika, parsley and salt to taste to the mashed potatoes. Finally, add the cornstarch and breadcrumbs. Combine gently. Divide into 8 portions. Roll each portion into a ball, and then flatten slightly.
Heat the oil in a small saucepan and add the potato cakes to the hot oil cooking for 3-4 minutes on each side until crisp. Remove to a paper towel lined plate. (Some people like to refry the cakes one more time to get them really crispy! You can also air fry them after brushing them with oil in a 360F air fryer for 10 minutes on each side)
Serve hot with Salsa Brava sauce for dipping.
Serves 4
Active time 30 minutes Total Time: 30 minutes
Notes
* The Roasted garlic oil adds a nice additional layer of garlicky flavor and the Smoked Paprika adds depth and color to the dish. The Patatas Bravas spice mix adds authentic Spanish flavor and spice to the potatoes and the Salsa Brava sauce is a classic sauce for this type of tapa. There is no replacement for the spice mix, but email me for a home-made Brava sauce recipe if you prefer.
You can also make a salsa brava type sauce using the Patatas bravas mix. Simply rehydrate 3 tablespoons of the dry mix with 6 tablespoons of water. Add one-third to half cup of sour cream or a combination of sour cream and mayonnaise and stir well. Adjust salt, pepper and heat with additional chili flakes if desired.
All highlighted products are available at Oil & Vinegar stores
Categories: Appetizer, Side, Gluten Free Option, Spanish Tapas, Salsa Brava Sauce, Patatas Bravas Spice Mix, Smoked Paprika, Roasted Garlic Oil, Easy Entertaining,
