Easy Indian Spiced Mashed Potato Cakes Recipes

EASY INDIAN SPICED MASHED POTATO CAKES

Steps:

• In 2-quart saucepan, heat water and butter to boiling. Remove from heat; stir in milk and potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Beat with fork until smooth. Transfer to medium bowl; let stand 10 minutes to cool.
• Sprinkle garam masala, chili powder, coriander, cumin, ginger and salt over potatoes; stir to combine. Sprinkle cornstarch over mixture; stir to combine. Add peas, 1 tablespoon of the cilantro, and the jalapeño chile. Mix completely. In small bowl, mix remaining tablespoon cilantro with the yogurt; stir to blend, and set aside.
• Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.
• In 10-inch nonstick skillet, heat oil over medium heat. Working in batches, cook patties about 5 minutes, turning once, until brown on each side and heated through. Transfer to paper towel-lined plate; continue until all patties are cooked.
• Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.

SPICY INDIAN POTATO CAKES

Steps:

• Mash the potato and add the rest of the ingredients, mix well.
• Divide the mixture into patties.
• In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
• Eat while still hot.

INDIAN-SPICED POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring frequently, until onions are caramelized, about 30 minutes. Set aside.
• In a small bowl, stir together the cumin, turmeric, cayenne, salt and pepper. Stir in the garlic.
• Butter a 13-by-9-by-2-inch baking dish. Layer half of the potatoes in the dish, overlapping them slightly. Sprinkle with half of the spice mixture. Cover with the onions. Layer the remaining potatoes over the onions. Sprinkle with the remaining spice mixture, and pour the cream over the top.
• Cover with aluminum foil and bake until the potatoes are tender, about 1 hour. Let cool slightly, cut into rectangles and serve. (The potatoes can be made ahead and reheated in a low oven, covered with aluminum foil.)

SPICY MASHED POTATOES

Steps:

• Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes.
• Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds.
• Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.

INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT

Steps:

• Heat oil in frying pan to medium heat.
• Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
• In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
• Add salt to taste.
• When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
• Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
• Plate them with sauce and enjoy!