Ingredients
- 2 # cubed red potatoes
- 1/2 ts salt
- 3 slices whole wheat bread, pulsed to make crumbs
- 1 cup green peas
- 1 large red onion
- 2 green chiles, finely chopped
- 3 TBS lemon juice
- 1 TBS coriander
- 1 TBS cumin
- 8 TBS oil
Preparation
Step 1
Cover potatoes with water, add salt, bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Drain and peel potatoes. Put cubes in a large bowl and mash lightly. Stir in bread crumbs, peas, onion, chiles, lemon juice, coriander and cumin. Stir in 3 TBS oil and mix thoroughly. Taste and adjust for seasoning.
In a large skillet, heat 2 TBS oil until very hot. Form 12 round patties and carefully arrange in hot skillet. Cook in batches if necessary, until golden brown on each side. About 4 minutes per side. Drain and keep warm. Serve hot with Tamarind Chutney.
Per serving: 177 calories, 3 Grams protein, 21 grams carb, 3 grams fiber, 10 grams fat.
Tamarind Chutney
½ cup tamarind paste
½ cup apple butter
Salt, sugar, cumin and coriander. Cilantro for garnish