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1. Peel the potatoes, cut them into chunks, and place them in a pot with cold water and a pinch of salt. Bring to a boil, then simmer until very tender when pierced with a knife, about 15 to 18 minutes. Drain well and let steam off excess moisture for a few minutes.
4 piece russet potatoes,
1.2 tsp salt
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2. Return the potatoes to the warm pot and mash until smooth. Add the butter and mash again until fully incorporated. Let the mashed potatoes cool to just warm so the cheese will not completely melt when mixed in.
2 tbsp unsalted butter
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3. Finely chop the green chilli, cilantro, and scallions, and mince the garlic. Add them to the cooled mashed potatoes along with salt, black pepper, ground cumin, and smoked paprika. Mix until evenly distributed.
1.2 tsp salt,
0.8 tsp black pepper,
2 piece green chilli,
0.2 cup fresh cilantro,
2 piece scallions,
2 clove garlic,
0.5 tsp ground cumin,
0.5 tsp smoked paprika
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4. Stir in the cheddar cheese and mozzarella cheese until just combined. Sprinkle in the cornstarch and flour and gently fold to form a soft but shapeable dough that is not sticky. If too soft, add a little more flour as needed.
1 cup cheddar cheese,
0.5 cup mozzarella cheese,
0.2 cup cornstarch,
0.2 cup all-purpose flour
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5. Lightly oil your hands. Divide the mixture into equal portions and roll each into a ball, then gently flatten into thick patties about 0.75 inch thick. Place the patties on a plate or tray and chill in the refrigerator for 15 to 20 minutes to firm up.
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6. Heat a generous film of neutral oil in a large nonstick skillet over medium heat. When the oil is hot, add the patties in a single layer without crowding.
0.3 cup neutral oil
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7. Pan-sear the patties until deeply golden and crisp on the first side, about 4 to 5 minutes. Flip carefully and cook the second side until crisp and the cheese inside is melted, about 3 to 4 minutes more. Transfer to a paper towel–lined plate and keep warm while cooking remaining patties, adding more oil to the skillet as needed.
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8. In a small bowl, whisk together the yogurt, mint chutney, lemon juice, sugar, and a pinch of salt until smooth and creamy. Adjust seasoning to taste, adding more chutney for extra spice or lemon juice for more tang.
1.2 tsp salt,
0.8 cup plain yogurt,
0.2 cup mint chutney,
1 tbsp lemon juice,
0.5 tsp sugar
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9. Serve the crispy potato cheese cakes hot, arranged on a platter with the yogurt chutney dip on the side for dunking. Optionally garnish with extra cilantro or scallions.
By mansi