Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Potatoes -- boil in skin
Cool
2 tb Cornstarch
Salt
1 ts Canola oil
1 ts Cumin seed
1 c Frozen peas -- thawed
1 tb Red pepper powder
Olive oil spray

Peel and grate the potatoes. Put the grated potatoes in a bowl. Add
the cornstarch and salt to taste. Mix well. Divide the mixture into
12 equal portions and shape into balls. Set aside. Heat the 1 tsp
oil in a non-stick skillet. Add the cumin seeds and stir until they
begin to crackle. Add the peas and cook, stirring occasionally,
until the peas are cooked. Add the coriander and red pepper. Cook.
stirring for 1 minute. Divide mixture into 12 equal portions.
Flatten each potato ball between the palms of your hands. Place a
portion of the pea mixture in the middle. Reform the balls and
flatten them into 3/4" thick patties. Mist a heated non-stick
skillet very lightly with olive oil spray. Place the potato patties
in the skillet and cook over moderate heat until crisp and golden on
both sides. Press with a spatula and remove. Serve with Mint
Coriander Chutney. Note-The patties may be cooked and refrigerated
1 day ahead or they may be frozen. Defrost prior to heating. Reheat
in a moderate oven prior to serving. 86 calories and 1 grams fat.

Recipe By : Indian Light Cooking

From: Meg Antczak Date: 07-30-95 (20:26) (159)
Fido: Cooking

Browse by categories