Summerfest 2010 – Potatoes!!!
I don’t know about you but I have never met a potato I didn’t like. I suppose being of Irish descent might have something to do with it . Or it could be the fact that I love everything that goes with potatoes – cream, cheese, bacon….. YUM!! But we aren’t going to talk about any of those with our potatoes today. Nope, for this week’s entry/entree I decided to go with these Mashed Potato and Vegetable Cakes with Ginger – Cilantro Chutney. Just about every culture has a potato pancake – the Irish of course have Boxty, the Germans have Kartoffelpuffer, the Russians have latkes and the Italians have Gnocchi. India has Aloo Dosa and these cakes are an easy and tasty variation on the theme!!!
I love these cakes because they are simple to prepare and versatile and make a great weeknight dinner or a great starter.
Mashed Potato and Vegetable Cakes with Ginger and Cilantro Chutney
(adapted from 1,000 Indian Recipes by Neelam Batra)
2 large potatoes
1 1/2 cups fresh breadcrumbs
1 large carrot
1/2 red pepper
1/4 cup cilantro
1 1/2 inch knob of ginger, peeled
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.