Easy Indian Spiced Mashed Potato Cakes

 


Ingredients

  • 1 1/3
    cups water
  • 1
    tablespoon butter
  • 1/3
    cup milk
  • 1
    cup Betty Crocker™ Mashed Potatoes
  • 1 1/2
    teaspoons garam masala
  • 1
    teaspoon chili powder
  • 1
    teaspoon ground coriander
  • 1
    teaspoon ground cumin
  • 1/2
    teaspoon ground ginger
  • 1/2
    teaspoon salt
  • 2
    tablespoons cornstarch
  • 3/4
    cup frozen sweet peas, cooked, cooled
  • 2
    tablespoons finely chopped cilantro
  • 1
    tablespoon finely chopped jalapeño chile
  • 1/2
    cup plain yogurt
  • 3
    tablespoons vegetable oil
  • 6
    small sprigs cilantro, if desired

  • Steps

1 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.

    2 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.

      3 Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.

        4 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.

        5 Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.

        Comments

        Post a Comment

        Popular posts from this blog

        Curried Lentil and Vegetable Stew

        Image
          Ingredients 2 tablespoons olive oil or butter 1 large onion, chopped (1 cup) 1 tablespoon curry powder 1 1/2 cups Progresso™ chicken broth 2 tablespoons Bisquick™ Gluten Free mix 2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup 1/2 cup apple juice 3 cups 1-inch pieces peeled dark-orange sweet potatoes 1 cup frozen shelled edamame (green) soybeans or frozen sweet peas Steps 1  In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. 2  Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
        Read more

        One-Pan Curried Chicken Dinner

        Image
          Ingredients 1 tablespoon ghee, coconut oil or olive oil 4 cups cauliflower florets 3 cups carrot sticks 1 red bell pepper, cut into pieces 1 tablespoon chopped fresh gingerroot 4 teaspoons curry powder 2 teaspoons salt 6 skin-on bone-in chicken thighs 2 cups chopped green onions 1 cup coarsely chopped fresh cilantro Steps 1  Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil. 2  Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss. 3  Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables. 4  Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). 5  Just before serving, sprinkle chicken and veget...
        Read more

        Curried Vegetable Stuffed Portabellas

        Image
          Ingredients 4 large (4 to 5 inches) portabella mushroom caps, stems removed 1 box (9 oz) frozen chopped spinach 1 teaspoon vegetable oil 1/4 cup chopped onion 1 1/4 cups vegetable broth 1 teaspoon curry powder 1/4 teaspoon salt 1 cup uncooked instant brown rice 1/4 cup shredded carrot 1/4 cup plain yogurt, if desired Sliced green onion, if desired Steps 1  Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up. 2  Meanwhile, cook spinach as directed on box. Squeeze to drain well. 3  In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to me...
        Read more