Saturday, February 6, 2016

Indian Spiced Potato Patties

Share it Please
Two crispy, golden brown patties resting on a cutting board.

     Leftover mashed potatoes have pretty much always been a given in my life. From the time I was little, I can always remember looking forward to the next day's mashed potatoes that would be magically morphed into crispy little patties.

     The beautiful thing about potatoes is that they serve so well as a backdrop for so many different flavors. Beyond the traditional butter, garlic, and onion combo that I hold so dear to my heart, I really enjoy Indian spiced potatoes. If you've ever had the pleasure of eating a dosa, I try to aim for something reminiscent of the dosa stuffing that I love so much. Of course my potatoes are nowhere near as good, but this recipe is a pretty easy way to jazz up potatoes and maybe try something new.

Indian Spiced Potato Patties
Serves 4

olive oil
4 medium potatoes
1 medium onion
3 cloves garlic
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp salt
2 sanam peppers, torn up
1 tsp turmeric
1/2 c masa
1/2 cup soy milk
1 tbs ground flax seed

First... Wash and spot peel the potatoes. Cut into 1/2" cubes and place in a pot of boiling salted water. Boil until potatoes are fork tender and ready to be mashed. Drain and return to pot. Set aside.

Then... While the potatoes are boiling, heat a large nonstick skillet over medium heat and dice the onion and garlic. Once hot, roast the peppers, cumin, salt, and mustard for one to two minutes, or until fragrant. Add 2 tbs olive oil to skillet, followed by the onion and garlic. Cook for five minutes, or until onions begin to soften. Add turmeric, stir well, then add potatoes to the skillet. In the potato pot, combine 1/2 cup of soy milk and the flaxseed and heat over low.

Finally... While waiting on the milk and flaxseed mixture to heat, use a fork or potato masher to mash the potato and onion mix. Add the soy milk, masa, and 1 tbs olive oil to the potatoes and mix well. Add more soy milk as needed to achieve the needed consistency.

Wipe out the skillet from earlier and return to medium heat. With your hands, shape the potato mixture into patties and cook for five minutes per side, or until a golden crispy layer forms.

- Patricia

No comments:

Post a Comment


Follow The Author