Indian-Spiced Baked Potato Cakes

"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

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 2g
  • Protein: 6g
  • Carbohydrate: 40.4g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 405mg
  • Calcium: 39mg

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

  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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