Garlic Potato Hash Cakes

These potato hash cakes are a garlic lover’s delight! Easy to make, filling and so cute – and ready in less than half an hour. Serve for brekkie, brunch, lunch or dinner, as an accompaniment to meat or fish, or simply on their own. Yum!

Prep Time: 30 minutes Cooking Time: 10 minutes Serves: 5-6


6 medium-sized potatoes (we used Agria)
1/2 tbsp paprika
1/4 cup coriander leaves
4 – 6 garlic flakes
1 medium onion
6 – 8 cashew nuts
1/4 cup cottage cheese
2 cups oil to deep fry
salt to taste
Sour cream and fresh dill, to serve


  1. Peel and boil potatoes for around 20 minutes, mash thoroughly and cool.
  2. Mix in salt to taste and knead mashed potatoes to make smooth dough then divide into ten to twelve equal portions.
  3. Finely chop the onion, garlic flakes and coriander leaves. Crush the cashew nuts and mix with chopped onion, garlic, coriander leaves, paprika, salt and cottage cheese.
  4. Divide the mixture into equal portions – you should get 10-12 patties.
  5. Stuff each portion of mashed potato with a portion of the cottage cheese mixture then roll and shape into patties of approximately two-inch diameter and half inch thickness.
  6. Heat oil in a pan and deep-fry the cakes, turning, until golden brown. Set aside on a clean and absorbent paper towel when cooked.

Serve hot, topped with sour cream and a sprig of fresh dill. These are also delicious with tomato ketchup or spicy salsa.

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