Curried Potato Cakes with Cool Apple Cilantro Dip

Appetizer, Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Yield: 6-8

Recipe By:

This recipe for Curried Potato Cakes with Cool Apple Cilantro Dip was created by Kellie White of Valley Park, MO and was the Grand-Prize winning recipe in the U.S. Potato Board’s #TopTater Recipe Contest. As part of her prize, Kellie will compete live in the World Food Championships in Las Vegas in November 2014!


  • 2 large Russet potatoes (about 1 ½ lbs.)
  • 1 can coconut milk
  • 1 cup milk (2% or whole)
  • 2 bay leaves
  • 1 1/2 tsp plus 1/8 tsp. kosher salt, divided
  • 2 tsp. yellow curry powder
  • 2 Tbsp. unsalted butter
  • 1/4 tsp. cayenne pepper
  • 1 tsp. finely minced garlic
  • 1 large egg, beaten
  • 1 cup flour, divided
  • 6 Tbsp. canola oil
  • 1 cup plain Greek yogurt
  • 1 Tbsp. fresh lime juice
  • 1/2 cup grated apple (use a crisp tart/sweet apple)
  • 2 Tbsp. chopped cilantro and extra whole pieces for garnish


Peel potatoes and cut into 1-inch chunks. Put potatoes, coconut milk, 1 cup of the regular milk, bay leaves, and 1 tsp. of salt into medium sauce pan and heat to simmer. Continue simmering, on medium to medium heat, until potatoes are tender and can be easily pierced with a fork – about 18-25 minutes.

Stir occasionally to prevent scorching. Reserve ¼ cup of milk mixture then drain potatoes, but do not rinse. Move potatoes to a medium mixing bowl and discard the bay leaf. Add butter to potatoes and using a potato masher, mash until potatoes are broken down and there are no pieces left bigger than a pea. The mash does not need to be perfectly smooth. Then add reserved ¼ cup of milk mixture, cayenne, ½ tsp. salt, garlic, ½ cup of flour and egg. Stir until ingredients are combined. Mix in curry powder.

To form potato cakes, divide mixture into 12 equal portions, rolling each into a ball and dredging in remaining cup of flour. Press lightly into pancake shape (3-4” diameter) and reserve on a plate. Heat 3 Tbsp. oil in a large nonstick frying pan. Add half of patties and fry for about 5 minutes, turning once, until golden brown on both sides and cooked through. Put cooked patties on a plate lined with paper towels.

Make yogurt dip by combining yogurt, lime juice, apple, 1/8 tsp. salt, and cilantro. Top each potato cake with dip and garnish with whole cilantro if desired.

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.