Shanghai Potatoes – Use up leftovers in this potato recipe

Last Updated on June 30, 2012 by

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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 potato recipe from San-J that is similar to a potato pancake which my family really loves.

Shanghai potato recipe

Shanghai Potato recipe

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
¼ teaspoon ground black pepper
1 Tablespoon San-J Thai Peanut Sauce
1 egg, beaten
6 ounces fresh white bread crumbs
vegetable oil

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.

You can save time making this potato recipe by cooking and mashing the potatoes ahead of time.  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.

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