Pakistani potato kebabs
20 pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Red potatoes (4 med) |
| ½ | teaspoon | Salt |
| ¼ | cup | Onion(s), finely chopped |
| 4½ | teaspoon | Ginger, finely chopped |
| 1 | Green chile cored, seeded, finely chopped | |
| ¾ | teaspoon | Cumin seeds, toasted |
| ⅓ | cup | Cilantro leaves and stems chopped, tightly packed |
| 6 | tablespoons | Breadcrumbs |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Clarified butter vegetable oil or combination |
Directions
Put potatoes in a saucepan, cover with water, and add the salt. Cover and bring to a boil. Reduce heat and cook for another 15 minutes, or until potatoes are thoroughly cooked and soft enough to mash. Drain and cool.
In a large mixing bowl, mash the potatoes, leaving them a little chunky, Add the onion, ginger, chile, cumin seeds, cilantro, breadcrumbs, lime juice, salt and pepper. Blend thoroughly. Let mixture stand for 15 minutes, then shape into small patties, about 2-inch in diameter and -inch thick, taking care to smooth out the edges so the patties don't come apart as they cook.
Heat the butter or oil in a heavy skillet. When it's sizzling hot, put as many patties in the pan as will fit without touching. Turn when they're crispy and golden brown, about 3 minutes. Cook the other side until crispy, and remove from pan with a slotted spatula. Dry on a cooling rack covered with paper towels. Fry the remaining kebabs.
Serve immediately or put in a low oven to keep warm.
Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95