Potato patties
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes -- boil in skin & |
| Cool | ||
| 2 | tablespoons | Cornstarch |
| Salt | ||
| 1 | teaspoon | Canola oil |
| 1 | teaspoon | Cumin seed |
| 1 | cup | Frozen peas -- thawed |
| 1 | tablespoon | Red pepper powder |
| Olive oil spray | ||
Directions
Peel and grate the potatoes. Put the grated potatoes in a bowl. Add the cornstarch and salt to taste. Mix well. Divide the mixture into 12 equal portions and shape into balls. Set aside. Heat the 1 tsp oil in a non-stick skillet. Add the cumin seeds and stir until they begin to crackle. Add the peas and cook, stirring occasionally, until the peas are cooked. Add the coriander and red pepper. Cook.
stirring for 1 minute. Divide mixture into 12 equal portions.
Flatten each potato ball between the palms of your hands. Place a portion of the pea mixture in the middle. Reform the balls and flatten them into ¾" thick patties. Mist a heated non-stick skillet very lightly with olive oil spray. Place the potato patties in the skillet and cook over moderate heat until crisp and golden on both sides. Press with a spatula and remove. Serve with Mint Coriander Chutney. Note-The patties may be cooked and refrigerated 1 day ahead or they may be frozen. Defrost prior to heating. Reheat in a moderate oven prior to serving. 86 calories and 1 grams fat.
Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:26) (159) Fido: Cooking