Indian-Spiced Baked Potato Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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I wanted to spice up potato cakes to go with a simple grilled chicken. This recipe is versatile, and you can substitute any spice combination you prefer. -Phillip Kwun, New York City Ingredients:
1 teaspoon canola oil |
1/2 teaspoon mustard seeds |
1/2 teaspoon cumin seeds |
1 teaspoon kosher salt |
4 1/2 cups peeled shredded baking potato (about 2 pounds) |
2 tablespoons chopped fresh parsley |
2 tablespoons canola oil |
1/4 teaspoon ground turmeric |
1/4 teaspoon freshly ground black pepper |
dash of ground red pepper |
cooking spray |
5 tablespoons light sour cream |
Directions:
1. Preheat oven to 400°.
2. 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 pestle. Set aside.
3. Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Bake at 400° for 16 minutes or until golden. Turn over; bake an additional 5 minutes. Serve with sour cream.
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