INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Fry Hanukkah Yogurt Pea Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
- Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with Curry-Lime Yogurt.
CURRY SHRIMP CAKES ENTREE SALAD
A fabulous salad with greens and fruit topped with Curry Shrimp Cakes and tart lime dressing. This salad is beautiful to look at and is packed with great flavors.
Provided by cnelsongoens
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Peel and section oranges and grapefruit over a bowl to reserve juices.
- Add oranges, grapefruit, jicama, and radishes to reserved juice. Chill until ready to assemble salad.
- Make dressing by stirring together lime rind, lime juice, yogurt, mayo, honey, and black pepper.
- To make shrimp cakes chop shrimp, then stir together curry powder, breadcrumbs, coconut, red bell pepper, green onions, ginger, coconut milk, soy sauce, shrimp, eggs, and garlic. Refrigerate for an hour.
- Spray a large skillet with cooking spray and heat to medium-high.
- Form 16 patties from shrimp mixture and flatten to approximately 1/2 thickness.
- Brown 8 shrimp cakes at a time for 4-6 minutes on each side. Remove pan from heat, cover pan, and let cakes sit in pan for 5 minutes. Remove shrimp cakes from pan and repeat cooking with remaining 8 raw shrimp cakes.
- To plate entree salad, add romaine lettuce to 8 plates. Using a slotted spoon, evenly divide the orange mixture between the 8 plates. Place 4 shrimp cakes on each salad. Drizzle each salad with 1 tablespoon of dressing.
Nutrition Facts : Calories 324.7, Fat 5.6, SaturatedFat 2, Cholesterol 182.6, Sodium 407.9, Carbohydrate 44.6, Fiber 6.5, Sugar 14.5, Protein 24.9
CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Condiment/Spread Hanukkah Quick & Easy Yogurt Lime Curry Kosher
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.
INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT
Ready, Set, Cook! Special Edition Contest Entry. These little Indian spiced potato pancakes are packed with flavor. Combined with my homemade cilantro curry and yogurt sauce, it is a flavor party in your mouth.
Provided by snickels
Categories Potato
Time 35m
Yield 15 cakes, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in frying pan to medium heat.
- Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
- In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
- Add salt to taste.
- When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
- Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
- Plate them with sauce and enjoy!
Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 49.1, Sodium 34, Carbohydrate 10.5, Fiber 2.6, Sugar 3.3, Protein 5.5
SWEET POTATO PANCAKES WITH LIME CILANTRO YOGURT SAUCE
These tender and crispy Southwestern-style sweet potato pancakes served with a delicious lime and cilantro yogurt sauce make a tasty appetizer or side dish.
Provided by Allrecipes Member
Time 31m
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
- Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture.
- Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper.
- In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup.
- Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 to 4 minutes or until pancake is fully cooked. Repeat with remaining batter.
- Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).
Nutrition Facts : Calories 269 calories, Carbohydrate 27.1 g, Cholesterol 93 mg, Fat 16.1 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 219.3 mg, Sugar 5.8 g
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