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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.) Ingredients:
1 baked potato |
1/2 yellow onion, chopped |
2 tablespoons fresh cilantro, chopped |
1/4 teaspoon turmeric |
1/8 teaspoon coriander |
1/8 teaspoon cumin |
1/8 teaspoon cardamom |
1/4 teaspoon curry powder (indian) |
1/4 cup gram flour (chickpea flour) |
salt and pepper, to taste |
olive oil |
Directions:
1. Crumble baked potato; discard skin.
2. Saute' onion and spices with 2 T olive oil.
3. Combine with the potato and gradually add chickpea flour.
4. Adjust seasoning as necessary.
5. Form into patties and saute with a little olive oil.
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