Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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

Phillip Kwun, New York, New York
Recipe by Cooking Light August 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

257 calories; calories from fat 29%; fat 8.2g; saturated fat 1.5g; mono fat 3.9g; poly fat 2g; protein 6g; carbohydrates 40.4g; fiber 4.4g; iron 2.3mg; sodium 405mg; calcium 39mg.
Advertisement