MASHED POTATO AND VEGETABLE PATTIES WITH GINGER-CILANTRO CHUTNEY
Provided by Neelam Batra
Categories Egg Ginger Onion Pepper Potato Appetizer Side Sauté Carrot Cilantro Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
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.
POTATOES WITH FRESH GINGER AND CHILIES
This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like!
Provided by anonymous
Categories Potato Side Dishes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
- Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 66.4 g, Fat 1.8 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 23.7 mg, Sugar 3.7 g
INDIAN GINGER POTATOES
This easy ginger potato dish is so flavorful. Make it even faster by cooking the potatoes ahead of time or using leftover potatoes. -Erin Kelkar, Norcross, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, jalapeno and ginger; cook and stir until onion is lightly browned, 3-4 minutes. Add turmeric; cook 1 minute longer., Reduce heat to low; add potatoes, water, salt, garlic powder and cayenne pepper. Cook, covered, until potatoes are heated through, 4-6 minutes, stirring occasionally. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 201 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
POTATOES WITH FRESH GINGER AND CHILIES
This is a deliciously spicy potato dish that can be served as a main or side dish. Add as many or as few chile peppers as you like!
Provided by anonymous
Categories Potato Side Dishes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot of salted water, and bring to a boil. Cook until tender but still firm, about 15 minutes. Drain, and cool.
- Heat the oil in a skillet over medium heat. Stir in the ginger and chile pepper; cook 2 minutes. Stir in the turmeric; cook 30 seconds. Combine the potatoes with the chile pepper mixture. Add salt as desired. Stir and cook 5 to 10 minutes more. Stir in the tomatoes and curry leaves; cook another 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 66.4 g, Fat 1.8 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 23.7 mg, Sugar 3.7 g
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