ADVERTISEMENT
Serve hot with sour cream, yogurt dip, or a fresh salad.
Store leftovers in the fridge for up to 2 days; reheat in a pan or air fryer for best texture.
Great as a snack, side dish, or light meal.
Variations:
Add chopped parsley or chives for a herby touch.
Mix in grated cheese for a gooey center.
Try with sweet potatoes for a twist.
FAQ:
Q1: Can I use raw potatoes instead of boiled?
Not recommended. Boiled potatoes create the soft texture these cakes are known for.
Q2: Is it possible to bake them instead of frying?
Yes! Bake at 200°C (400°F) for 20–25 minutes, flipping halfway for even crispiness.
Q3: Can I make this gluten-free?
Absolutely—swap all-purpose flour with gluten-free flour or chickpea flour.
ADVERTISEMENT
