Mashed Potato And Vegetable Patties With Ginger Cilantro Chutney Recipes

INDIAN-SEASONED VEGETABLE PATTIES

Steps:

• Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
• Drain off any excess water.
• Combine all ingredients except oil and combine well in a food processor or mash together by hand.
• Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
• Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
• Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
• If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
• (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

MASHED POTATO AND VEGETABLE PATTIES WITH GINGER-CILANTRO CHUTNEY

Steps:

• Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes. Drain; cool.
• Peel cooled potatoes, place in medium bowl, and mash. Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients. Mix lightly (do not mash). Divide mixture into 12 portions, using about 1/4 cup for each. Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter. Do ahead Can be made 6 hours ahead. Transfer patties to large plate, cover, and chill.
• Preheat oven to 200°F. Whisk eggs in medium bowl to blend. Place remaining 1 cup breadcrumbs on large plate. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Transfer patties to clean large plate. Heat 1/3 cup oil in large skillet over medium heat. Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed. Place patties on rimmed baking sheet. Transfer sheet to oven to keep patties warm.
• Place 2 patties on each of 6 plates. Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika.

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

CURRY MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
• Add a big pinch of salt, cover, and bring to a boil over high heat.
• Boil until tender when pierced with a fork, 15 to 20 minutes.
• Drain and return to the hot pan.
• Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
• Add the onion and saute until softened, about 5 minutes.
• Add the ginger and garlic and cook for 3 minutes.
• Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
• Stir in the curry powder and cook for 3 minutes.
• Stir in 2 tablespoons water and remove from the heat.
• Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
• Beat with a small electric mixer or mash with a potato masher until fluffy.
• Serve hot.