Yield: 20 pieces
|1¼ pounds||Red potatoes (4 med)|
|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|
|2 tablespoons||Lime juice|
|½ cup||Clarified butter vegetable oil or combination|
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