- 5
0/5
(0 Votes)
Ingredients
- 1 tsp. canola oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 tsp. sea salt
- 4 1/2 cups peeled shredded baking potato
- 2 tbsp. chopped fresh parsley
- 2 tbsp. canola oil
- 1/4 tsp. ground turmeric
- 1/4 tsp. freshly ground black pepper
- Dash of ground red pepper
- Cooking spray
- 5 tbsp. light sour cream
Preparation
Step 1
Preheat oven to 400 degrees.
Heat 1 tsp. 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 tbsp. 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 degrees for 15 minutes or until golden.
Turn over; bake an additional 5 minutes and serve with sour cream.