SPICY POTATO CAKES


Ingredients 1 pound potatoes, peeled ⅓ cup heavy cream 1 ⅓ cups Chipotle Olive Oil, separated 2 teaspoons clarified butter (Ghee) 2 teaspoons turmeric powder 2 teaspoons coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala ½ teaspoon cayenne pepper ½ teaspoon black pepper Salt to taste 2 teaspoons ginger paste 2 teaspoons garlic paste 2 green chilies, finely chopped 2 cups finely chopped red onion 2 cups chickpea flour, separated 1 tablespoon lemon juice ½ cup finely chopped cilantro

Presentation and Garnish ½ cup chopped chives mango jam

Directions In a large pot, cook the potatoes in boiling water on high heat until soft. Drain well. Cut into pieces small enough for mixing bowl of food processor. Cover to keep warm. In a large mixing bowl, add cream to potatoes and mash with large fork or masher until mixture is smooth. Cover and set aside. In a large sauté pan, heat ½ Chipotle Olive Oil and ghee over medium heat. Add turmeric, coriander, cumin, garam masala, cayenne pepper, salt, and pepper. Sauté for 4 minutes. Add ginger and garlic to the same frying pan. Stir and fry for 2 minutes. Add green chili and onion, stir and fry until onions are translucent. Add ½ cup chickpea flour to pan and mix well until thick paste is formed, about 5 minutes. Add pan mixture to mashed potatoes in mixing bowl. Add lemon juice and cilantro and mix until all ingredients are well incorporated. Heat the remaining oil in a large non-stick frying pan over medium heat. Add remaining chickpea flour on large plate or shallow bowl. Take an approximately 2-ounce portion of the potato mixture, make a patty, and lightly coat each side with chickpea flour. Drop into hot Chipotle Olive Oil in frying pan. Allow one side to become crisp and then flip over to brown other side (approximately 3 minutes per side). Remove from pan and place on paper towel to absorb excess oil. Do not stack on top of one another. Top each patty with ½ teaspoon of mango jam and sprinkle with chives. Serve warm.

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