Indian Spiced Baked Potato Cakes

By dashy_65

Ingredients

• 1 teaspoon canola oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon kosher salt
• 4 1/2 cups peeled shredded baking potato (about 2 pounds)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons canola oil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• Dash of ground red pepper
• Cooking spray
• 5 tablespoons light sour cream

Details

Servings 5

Preparation

Step 1

Preheat oven to 400°.
Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.
Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Bake at 400° for 16 minutes or until golden. Turn over; bake an additional 5 minutes. Serve with sour cream.

Nutritional Information
Calories:257 (29% from fat)
Fat:8.2g (sat 1.5g,mono 3.9g,poly 2g)
Protein:6g
Carbohydrate:40.4g
Fiber:4.4g
Cholesterol:0.0mg
Iron:2.3mg
Sodium:405mg
Calcium:39mg