Tasty American Style Potato Cakes with Orange Sauce

Sometimes, you will learn how to make wonderful and tasty food by tasting restaurant food served on the menu.

One of the simple recipe that I had learned both online and offline is Potato Cakes which is fondly known as “Kentang Bergedil” among the Malays, in Asian countries.

I had started to fall in love with this particular potato recipe when I had took a bite of it many years ago, while having a combo meal at a hawker centre.

Potato cakes are often served as side dish or for snacking purpose among the Muslims because it is easily prepared with or without meats.

You can make potato pancakes with minced chicken or beef, chopped garlic, onions and spring onions. However, local potato cakes are quite plain compare to American style potato cakes.

As you can see in the below-mentioned recipe, this potato cakes ingredients are unique and healthy.

For example, mashed potatoes mixed with butternut squash which are packed with sufficient fibre and nutrients to ease bowel movements, reducing constipation for children. In addition, grated cheese and butter are added to produce a mix match flavorful taste.

Egg yolk is used to stick the mashed potato and butternut squash together so that the cakes do not break into pieces when deep fried.

Besides using peanut oil for deep frying purpose, I would recommend you to use butter for a healthier option.

You can save the kitchen paper towel.

Potato Cakes and Orange Sauce Recipe

Ingredients

3-4 large potatoes -peeled
100g butternut squash or pumpkin-peeled
5 tbsp butter-diced
1 egg yolk
1/2 cup grated Cheddar cheese
1 tbsp onion-chopped
2 tsp dried coriander
A little flour seasoned with salt and pepper
1 egg-beaten
1 handful cashew nuts or any nuts-ground
1 fresh orange-squeeze out fresh orange juice without seeds and pulps
1 spring onion-chopped
1 clove garlic-chopped
Peanut oil for deep frying
All purpose flour for coating

Method to prepare:

Cut the potatoes into large cubes.
Cut the squash into large cubes.
Toss both ingredients into a pot of water, boil under high heat until soft and tender.
Remove from the pot, transfer into a plate.
Mash them with the back of a stainless steel fork.
Transfer the mashed potatoes and squash into a bowl.
Stir in butter, egg yolk and cheese until combined.
Stir in chopped onion, chopped garlic, chopped spring onion,coriander and season as according to your taste.
Divide the mixture into 8 portions.
Shape each portion into a small ball.
Then lightly flatten the potato ball with your palm.
Coat each patties with seasoned flour and some all purpose flour on both sides.
Next, dip each patty into beaten egg mixture, make sure both sides are coated well with the egg.
Heat up a frying pan with peanut oil.
Fry the potato cakes, 4 patties at a time, until both sides turned brownish.
Drain well with kitchen paper towel.