Indian-Spiced Baked Potato Cakes

recipe
"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

Yield:

5 servings (serving size: 2 potato cakes and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 1.5 g
Monofat 3.9 g
Polyfat 2 g
Protein 6 g
Carbohydrate 40.4 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 405 mg
Calcium 39 mg

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

Preparation

Preheat oven to 400°.

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.

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.

Note:

Phillip Kwun, New York, New York,

August 2007
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