Mashed Potato Vegetable Cakes with Ginger Cilantro Chutney

Mashed Potato and Vegetable Cakes with Ginger and Cilantro Chutney

(adapted from 1,000 Indian Recipes by Neelam Batra)

Serves 6

Cakes

2 large potatoes
1 1/2 cups fresh breadcrumbs
1 large carrot
1/2 red pepper
1/2 onion
1/4 cup cilantro
1 1/2 inch knob of ginger, peeled
1/2 jalepeno
1 1/2 tsp. salt
2 large eggs
2 cups panko crumbs
1/2 cup canola oil

Ginger Cilantro Chutney
Yield = about 1 cup

3 green onions, chopped
1/2 jalepeno, seeded
1 1/4 inch piece of ginger, peeled and sliced
2 cups  fresh cilantro
2 Tbsp. fresh lime juice
2 Tbsp. water
2 Tbsp. plain yogurt (preferably greek)
1/2 tsp. sugar
1/2 tsp. salt

For Pancakes: Place potatoes in a pan and cover with water. Bring to a boil and cook until tender. Remove from pan and cool. In a food processor, combine carrot, red bell pepper, onion, cilantro, ginger, jalepeno and salt.  Pulse until vegetables are finely chopped. Peel cooled potatoes and place into a large bowl and add the chopped vegetables and the bread crumbs. Stir mixture until combined and form into 12 patties – each about 2 1/2 inches across. These can be made up to 6 hours ahead – cover and refrigerate.
Beat eggs in a shallow bowl and pour panko crumbs onto a plate. Dip each patty into the beaten egg and then into the panko, making sure the patty is thoroughly coated with panko crumbs. Set aside. Repeat with remaining patties. In a large skillet, heat half of the oil. When hot (test by dropping in a few panko crumbs) add 6 cakes Cook each side about 5 minutes or until golden brown. Remove and drain on a paper towel lined plate. Repeat with remaining patties, adding more oil as necessary. Serve patties with chutney.

Directions for chutney
Combine onions, chiles and ginger in a food processor and process until minced. Add remaining ingredients and process until ingredients are mixed. Taste and adjust seasoning. This can be made 1 day ahead – cover and refrigerate.