Spicy Indian Potato Cakes Food

EASY INDIAN SPICED MASHED POTATO CAKES

Steps:

• In 2-quart saucepan, heat water and butter to boiling. Remove from heat; stir in milk and potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Beat with fork until smooth. Transfer to medium bowl; let stand 10 minutes to cool.
• Sprinkle garam masala, chili powder, coriander, cumin, ginger and salt over potatoes; stir to combine. Sprinkle cornstarch over mixture; stir to combine. Add peas, 1 tablespoon of the cilantro, and the jalapeño chile. Mix completely. In small bowl, mix remaining tablespoon cilantro with the yogurt; stir to blend, and set aside.
• Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.
• In 10-inch nonstick skillet, heat oil over medium heat. Working in batches, cook patties about 5 minutes, turning once, until brown on each side and heated through. Transfer to paper towel-lined plate; continue until all patties are cooked.
• Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.

INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT

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!

SPICY INDIAN POTATO CAKES

Steps:

• Mash the potato and add the rest of the ingredients, mix well.
• Divide the mixture into patties.
• In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
• Eat while still hot.

INDIAN-SPICED BAKED POTATO CAKES-COOKING LIGHT

Steps:

• Preheat oven to 400°F.
• Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat.
• Place spice mixture and salt in a mortar; crush seeds with a pestle and set aside.
• Gently squeeze potato to remove excess moisture.
• Combine potato, spice mixture, parsley, 2 tablespoons of oil, tumeric, and peppers in a large bowl, and whatever other spices you may add.
• Divide mixture evenly into 10 portions, about 1/3 cup. Place on baking sheet coated with cooking spray. Flatten to 1/2 inch thickness.
• Bake at 400°F for 16 minutes or until golden. Turn over; bake an additional 5 minutes.
• Serve with sour cream.

SPICY POTATO CAKES

Steps:

• Place potatoes in large saucepan, cover with water and add salt. Bring to boil, cook until tender (around 15 minutes).
• Meanwhile, saute onions in margarine until golden. Mix the cheeses & chilies in with the onion.
• Drain then mash the potatoes. Stir the egg yolk and cornstarch in with the potatoes.
• Shape potato mixture around some of the chile-cheese mixture, forming 10 balls. Refrigerate for 30 minutes.
• Flatten each ball slightly in the palm of your hand. Saute in hot oil until well browned on both sides.