Shanghai Potato Cakes

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  • 1 pound russet potatoes, peeled, boiled, and drained well
  • 3 ounces frozen peas, thawed
  • 1 Tablespoon fresh cilantro, minced
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ΒΌ teaspoon ground black pepper
  • 1 Tablespoon San-J Thai Peanut Sauce
  • 1 egg, beaten
  • 6 ounces fresh white bread crumbs
  • vegetable oil


Servings: 5

Drain the potatoes as much a possible. While still hot, mash until they are light and fluffy. Add the peas, cilantro, curry powder, salt, pepper and San-J Thai Peanut Sauce, gently combining all ingredients. Using your hands, take a portion of the potatoes about the size of a small ice cream scoop and form it into a flattened cake. Repeat with the remaining potatoes to make about 10 cakes. Dip each cake into the beaten egg and then cover with bread crumbs. Prepare a large skillet by heating the oil until hot, but not smoking. Place 2 to 3 cakes in the oiled skillet and fry over medium-high heat for about 3 minutes on each side, or until browned and warm throughout. Serve immediately.

Product Used

Thai Peanut Sauce

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