Potato patties
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Potato patties
  Potato    Patties    Snacks    Appetizers    Indian    Vegetarian  
Last updated 6/12/2012 1:02:26 AM. Recipe ID 25997. Report a problem with this recipe.
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      Title: Potato patties
 Categories: Snacks, Appetizers, Indian, Vegetarian
      Yield: 6 servings
      6 md Potatoes
      3 tb Yellow split peas
      2 tb Oil
      5 ea Fenugreek seeds
      2 tb Chopped onions
      3 tb Parsley
      1 ea Fresh hot green chili
  Two hours before using, boil the potatoes in their jackets.  While
  they are boiling, boil split peas in 3 cups water with a sprinkling
  of salt for 15 minutes.  Remove from heat & drain very well, ensuring
  that you get rid of all the excess water. Set aside in a covered bowl.
  In a skillet, add the oil & heat over a medium flame until it is very
  hot. Add the fenugreek.  When they change colour, add onions & fry
  for 2 minutes, till the onion starts to brown.  Add parsley, green
  chili & stir another 2 minutes.  Next, put in the split peas, a
  little more salt if desired & cook, stirring for 5 minutes or until
  you are sure that all the water has evaporated.  The mixture should
  become one lump.  Cover & set aside.
  Peel & mash the potatoes with a fork or hand masher, do not use an
  electric beater otherwise your patties wil lnot hold together when
  cooked. A few lumps will remain, but get it as smooth as you can.
  Add somec salt & mix thoroughly.
  Divide the potatoes into 12 balls & do the same with the split pea
  mixture. Flatten each potato ball in you hand, put one portion of the
  split pea mixture in the centre.  Roll up into a ball again & flatten
  once more into a patty.  Repeat with the remaining ingredients.
  To cook the patties, you need very little oil & some patience so as
  not to lose the crust to the skillet when you turn them over.  Coat
  the bottom of the skillet with a small amount of oil.  Cook no more
  than two patties at any one time in each skillet.  Cook for 7
  minutes, gently turn over & cook for another 7 to 8 minutes.  The
  patties should be reddish brown on each side.  Keep the heat fairly
  low otherwise they will burn.
  Serve with chutney.
  Madhur Jaffrey, "An Invitation to Indian Cooking"

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Recipe ID 25997 (Apr 03, 2005)

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