Indian Spiced Baked Potato Cakes Cooking Light Recipes

SPICY INDIAN POTATO CAKES

Spicy Indian Potato Cakes image

Mashed potato's, spiced with chillies, turmeric and cilantro and then fried. Wonderful way to serve potato with a B.B.Q., goes soooo well with ribs and chicken. There won't be any left over I bet.

Provided by Brian Holley

Categories Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb mashed potatoes (powdered potato works well )
1/2 teaspoon salt
1 teaspoon turmeric
2 fresh green chilies, finely chopped
1/2 cup cilantro, chopped (coriander )
1 tablespoon oil (for frying)

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.

EASY INDIAN SPICED MASHED POTATO CAKES

Easy Indian Spiced Mashed Potato Cakes image

Create a new tradition with these easy mashed potato cakes, known as Aloo Tikki, that bring the spice flavors of India to your table.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 6

Number Of Ingredients 17

Ingredients

1 1/3 cups water
1 tablespoon butter
1/3 cup milk
1 cup Betty Crocker™ Mashed Potatoes
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons cornstarch
3/4 cup frozen sweet peas, cooked, cooled
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped jalapeño chile
1/2 cup plain yogurt
3 tablespoons vegetable oil
6 small sprigs cilantro, if desired

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.

Nutrition Facts : Fat 2, ServingSize 2 Cakes, TransFat 0 g

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