Pan-Fried Bolivian Potato Cakes with Spiced Aji Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden pan-fried potato cakes made from mashed Bolivian potatoes, paired with a spicy and tangy aji sauce to enliven every bite. This Latin American-inspired vegetarian recipe, ready in about 30 minutes, layers yellow potatoes, peeled and boiled, green onions, finely chopped, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mashed yellow potatoes, peeled and boiled
• 1/2 cup green onions, finely chopped
• 1 large egg
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp vegetable oil
• 2 tbsp cilantro leaves, chopped
• 1 small a) fresh jalapeño, seeded and chopped
• 2 tbsp a) fresh lime juice
• 1/4 cup a) mayonnaise
• 1 a) garlic clove, minced
• 1/2 tsp a) salt

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Instructions

1. Step 1: In a large bowl, combine 4 cups peeled and boiled mashed yellow potatoes with 1/2 cup finely chopped green onions, 1 large egg, 1/3 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped cilantro. Mix until smooth and cohesive.
2. Step 2: Form the potato mixture into 8 equal patties, each about 3 inches in diameter and 1/2 inch thick.
3. Step 3: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat. Fry the patties in batches for 4-5 minutes per side until golden and crisp on the outside. Transfer to paper towels to drain excess oil.
4. Step 4: Meanwhile, prepare the aji sauce by blending 1 small seeded and chopped fresh jalapeño, 2 tbsp fresh lime juice, 1/4 cup mayonnaise, 1 minced garlic clove, and 1/2 tsp salt until smooth and creamy.
5. Step 5: Serve the hot potato cakes with a generous dollop of the spiced aji sauce on the side for dipping or drizzling.