Indian
12 small red new potatoes (~1-1.5" diameter)
1/4-1/3 c. yogurt (drained) (optional)
1/4 c. mango (or other) chutney (optional)
1 lime (in wedges) (optional)
or 2 cups mashed potatoes
1 tsp. salt
2 tsp. peanut oil
1 tsp. brown mustard seed
1 jalapeno
1 small white onion
1 heaping tsp. coriander (toasted & ground)
1 heaping tsp. cumin
1 tsp. grated fresh ginger
1/2 tsp. cardamom (toasted & ground)
1/4-1/2 tsp. cinnamon
1/4 tsp. cayenne
1/2 c. frozen peas
1 egg
1 small tomato (seeded and diced)
1/4 c. cilantro
1/8 c. flour (optional)
3/4 c. bread crumbs
1. Boil potatoes until soft enough to mash, remove to bowl and set aside to cool.
2. Dice onion and set aside, finely dice jalapeno. Measure coriander, cardamom, and 1/2 of the cumin and toast over medium heat until fragrant (1-2 minutes). Set aside to cool.
3. Heat peanut oil in small frying pan over medium heat, add mustard seed until it begins to pop. Add remaining cumin and let sizzle for 10 sec, then add jalapeno, stir for 15 sec and add onion. Saute onion mixture for several minutes, add ground spices, cayenne (careful!) and a little salt. Satue until onion is translucent.
4. Add peas to onion mixture, and sautee for 1-2 minutes, until peas warmed through, remove from heat. Let cool.
5. Once cooled, mash potatoes. Add salt and pepper. Whisk the egg and mix into potatoes. Mix in onion mixture. Stir in tomatoes and cilantro. (If the mixture looks too wet, add flour.)
6. Make 8 2-3" patties and coat in bread crumbs.
7. Heat oil for pan frying in a large skillet over medium-high heat. Pan fry patties, 2-3 at a time, and let drain on paper towel.
8. Serve hot, garnished with mango chutney, lime wedges, and yogurt (drained if you have the patience) or sour cream.
Goes well with curried corn bisque.