Spicy Potato Pancakes

    40 minutes

    A Mexican flavoured version of latkes with chilli and a hot tomato sauce. They are spicy, different and delicious.

    19 people made this

    Serves: 6 

    • 1/2 (400g) tin diced tomatoes
    • 1/2 small onion, diced
    • 1 small jalapeno chilli, seeded and diced
    • 200ml water
    • 3 tablespoons oil, for cooking
    • 5 potatoes, peeled and grated
    • salt and pepper, to taste
    • a dash of Tabasco sauce, or to taste
    • 1 small onion, minced
    • 2 eggs
    • 2 jalapeno chillies, seeded and minced
    • 3 tablespoons plain flour
    • 3 tablespoons oil

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Place tomatoes, onion, jalapeno and water into the bowl of a blender; blend until smooth. Heat the oil in a saucepan over medium heat. Carefully stir in tomato puree and cook for 15 minutes until thickened.
    2. While the sauce is cooking, season the grated potato to taste with salt, pepper and Tabasco. Mix in onion, eggs and jalapeno then sprinkle with flour and mix until thoroughly combined. Heat the oil in a large frypan over medium-high heat.
    3. Drop the potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with the sauce spooned over the top.

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    Reviews in English (15)


    The pancakes for this are perfect. I was even able to use frozen shredded potatoes so I wouldn't have to grate my own (I used 1 cup per potato called for). Mine browned perfectly in 3-4 minutes per side on medium heat. I did add a little extra hot sauce to the batter. I was underwhelmed with the tomato sauce for this. I's a little time consuming to reduce the water out of it and then you're left with a relatively bland conconction. You could tweak aroud with it and get it more interesting and flavorful, or you can skip it altgether and use your favorite salsa. I was tempted to give this recipe a 3 because of it, but I decided that the potatoes were worth a good rating. I'll make them again, thanks!  -  21 Aug 2009  (Review from Allrecipes USA and Canada)


    These friend up great and the directions were easy enough to follow. I did squeeze out as much of the liquid as I could after shredding the potatoes. Also this did not have enough heat for me next time I'll just remove the seeds, and leave the ribs in. Quick tip, be sure to keep plenty oil in the bottom of your pan or your cakes will not brown evenly.  -  30 Apr 2008  (Review from Allrecipes USA and Canada)


    this dish is great. I like to also add shreded carrots or other root veggies to the mix.  -  22 Aug 2009  (Review from Allrecipes USA and Canada)