Indian Style baked potato cakes Recipe
Indian Style <strong>baked potato cakes</strong> can be your yummy side dishes for lunch and dinner. You can also have these for snacks! Its diverse combination of spices makes it a unique baked potato recipe that you’ll absolutely love. On a scale of 1-5, this recipe is 2 in degree of difficulty. So, it will just take you a little effort and a few minutes to make this deliciously spicy dish. Here’s how to do it! Read this out and follow the instructions.
Ingredients
- 1 teaspoon canola oil ( 5ml)
- ½ teaspoon mustard seeds ( 2.5 g)
- ½ teaspoon cumin seed ( 2.5 g)
- 1 teaspoon kosher salt ( 5 g)
- 4½ cups peeled shredded baking potatoes ( 1013 grams/1 kg)
- 2 tablespoons chopped fresh parsley (30 g)
- 2 tablespoons canola oil (30 ml)
- ¼ teaspoon ground turmeric ( 1.25 g)
- ¼ teaspoon fresh ground pepper ( 1.25 g)
- 1 dash ground red pepper
- cooking spray
- 5 tablespoons light sour cream ( 75 ml)
- 2 tablespoons of chopped fresh cilantro (30 g)
- 1 teaspoon of minced garlic ( 5 g)
- 1 teaspoon onion powder ( 5 g)
Instructions
- Heat up oven to 400°F.
- In a small frying pan over medium heat, pour 1 teaspoon oil. Add mustard and cumin seeds to pan; Sauté for 2 minutes or until mustard seeds pop, stirring constantly. Remove from pan and set aside.
- Place the spice mixture and salt in a mortar; pound seeds into small bits with a pestle and set aside.
- Remove excess moisture from shredded potatoes by gently squeezing them.
- Mix shredded potatoes, spice mixture, parsley, 2 tablespoons of oil, turmeric, and peppers in a large bowl.
- Disperse mixture evenly into 10 parts, about ⅓ cup. Place evenly on baking sheet coated with cooking spray. Flatten to ½ inch thickness.
- Bake at 400°F for 16 minutes or until golden. Turn them over and bake for an additional 5 minutes.
- Serve 2 potatoes with 1 tablespoon of sour cream for each person
- ENJOY your baked potato cakes!
