How to make Potato Tater Cakes - Potato and polenta dough stuffed with mozzarella cheese cubes and shallow fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Garlic cloves (लहसुन लौंग)

Cuisine : Fusion

Course : Snacks and Starters

Potato Tater Cakes Recipe Card

Potato Tater Cakes

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Potato Tater Cakes checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Chocolate Brownie, Beer Batter Fried Asparagus, Pinwheel Khandvi, Smooth Pizza.

Prep Time : 1-1.30 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Potato Tater Cakes Recipe

  • Potatoes peeled and quartered 4 medium

  • Garlic cloves 12

  • Salt to taste

  • Polenta ½ cup

  • Fresh parsley chopped 2 tablespoons

  • Fresh thyme 2 sprigs

  • Egg 1

  • Egg yolk 1

  • Milk 2 tablespoons

  • Olive oil 1 tablespo for shallow frying

  • Crushed black peppercorns to taste

  • Mozzarella cheese cut into 1 inch cubes 75 grams


Step 1

Heat sufficient water in a deep non-stick pan. Add potatoes, garlic and salt and bring to a boil. Lower heat and simmer for 10 minutes. Drain and set aside.

Step 2

Heat a non-stick pan. Add the potatoes and garlic and stir on medium heat for 1 minute or till dry.

Step 3

Add 3 tablespoons polenta, parsley and thyme and mash everything together with a masher, taking care that the mixture is chunky. Remove from heat and set aside in a bowl.

Step 4

Whisk together egg, egg yolk, milk and 1 tablespoon olive oil in another bowl.

Step 5

Stir the mixture into potato mixture, add salt and crushed peppercorns and mix well. Cover and refrigerate for 1 hour or overnight.

Step 6

Spread remaining polenta on a plate.

Step 7

Divide the chilled potato mixture into 12 equal portions, stuff each with a cheese cube and shape into ¾ inch diameter cakes. Coat them with polenta.

Step 8

Heat some olive oil in a non-stick pan. Shallow-fry the cakes, turning sides, till golden brown and evenly done on both sides.

Step 9

Serve hot.