Last Updated on January 15, 2022 by Ellen Christian
Do you enjoy potato pancakes? Check out this Shanghai Potato Recipe if you’re looking for a new way to cook potatoes for your family.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
We eat a lot of potatoes in our home because they are gluten-free and very versatile. I’ve been looking for a different way to use potatoes when I came across this Chinese potato recipe from San-J. It’s similar to a potato pancake which my family really loves.
Shanghai Potato Recipe
I absolutely love this recipe for crispy Chinese potato pancake because it reminds me of my childhood. It’s easy, quick, and delicious! Some people also call this a scallion pancake for the addition of green scallions. You can certainly add them if you like.
What are Shanghai potato cakes?
These crispy potato pancakes can be served as a side dish or as an appetizer. You don’t have to serve them as part of a Chinese banquet. They work equally well with pork, chicken, or fish.
We always top ours with San-J Thai Peanut Sauce. It’s a spicy marinade and dipping sauce that goes really well with Asian food. Grab a bottle of it here.
Ingredients in Shanghai Potatoes
1 pound russet potatoes, peeled, boiled, and drained well
3 ounces frozen peas, thawed
1 Tablespoon fresh cilantro, minced
1 teaspoon curry powder
3/4 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon San-J Thai Peanut Sauce (find it here)
1 egg, beaten
6 ounces fresh white bread crumbs
How to make Chinese scallion potato pancakes
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.
Make ahead tips
- You can save time making this potato recipe by cooking and mashing the potatoes ahead of time.
- You can chop the cilantro and optional scallions ahead of tine as well.
This came out really well and everyone loved the different taste that the San-J Thai Peanut Sauce gave the potatoes. If you’re looking for a new potato recipe to try, I recommend this one!
It has a little kick which makes it different from regular potato pancakes which can be rather bland sometimes. You should be able to find the San-J Thai Peanut Sauce at your local grocery store but if not, you can find it on Amazon.
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.