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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These potato cakes are a great side dish. They have the flavour of a samosa without the work. Ingredients:
2 lbs yukon gold potatoes, peeled, and halved |
3/4 cup carnations fat-free evaporated milk |
1 teaspoon crisco vegetable oil or 1 teaspoon canola oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 jalapeno, finely chopped |
2 teaspoons chopped fresh ginger |
2 teaspoons curry paste or 1 teaspoon curry powder |
1/2 cup peas |
2 teaspoons salt |
1 egg, beaten |
1/4 cup pall-purpose flour |
1 cup breadcrumbs |
2 tablespoons crisco vegetable oil or 2 tablespoons canola oil |
Directions:
1. Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender. Drain well. Mash hot potatoes with hot Carnation milk. Reserve.
2. Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste and peas. Cook for 1 minutes. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
3. Place breadcrumbs in shallow dish. Take 1/2 cup potato mixture and shape into patties 3-inches in diameter and 3/4 -inches thick. You should gert 10 patties. Coat in breadcrumbs.
4. Heat 1 tablespoons oil in large non-stick skillet. Pan-fry cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
5. TIPS: * The potato mixture can be made a day ahead and refrigerated until ready to use.
6. * Omit the beaten egg and the flour and eat this recipe just as flavored mashed potatoes.
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