Mashed Potato And Vegetable Patties With Ginger-Cilantro Chutney
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Carrot (finely grated)1 cup
Onion (finely chopped)1 tsp
Salt2 large
Egg1 cup
Vegetable Oil (or more)1
PaprikaDirections:
1
Place potatoes in medium saucepan
2
Add enough water to cover by 1 inch
3
Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes
4
Drain; cool
5
Peel cooled potatoes, place in medium bowl, and mash
6
Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients
7
Mix lightly (do not mash)
8
Divide mixture into 12 portions, using about 1/4 cup for each
9
Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter
10
Do ahead Can be made 6 hours ahead
11
Transfer patties to large plate, cover, and chill
12
Preheat oven to 200°F
13
Whisk eggs in medium bowl to blend
14
Place remaining 1 cup breadcrumbs on large plate
15
Coat patties first in egg, then in breadcrumbs, pressing to adhere
16
Transfer patties to clean large plate
17
Heat 1/3 cup oil in large skillet over medium heat
18
Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed
19
Place patties on rimmed baking sheet
20
Transfer sheet to oven to keep patties warm
21
Place 2 patties on each of 6 plates
22
Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika
23
Place potatoes in medium saucepan
24
Add enough water to cover by 1 inch
25
Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes
26
Drain; cool
27
Peel cooled potatoes, place in medium bowl, and mash
28
Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients
29
Mix lightly (do not mash)
30
Divide mixture into 12 portions, using about 1/4 cup for each
31
Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter
32
Do ahead Can be made 6 hours ahead
33
Transfer patties to large plate, cover, and chill
34
Preheat oven to 200°F
35
Whisk eggs in medium bowl to blend
36
Place remaining 1 cup breadcrumbs on large plate
37
Coat patties first in egg, then in breadcrumbs, pressing to adhere
38
Transfer patties to clean large plate
39
Heat 1/3 cup oil in large skillet over medium heat
40
Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed
41
Place patties on rimmed baking sheet
42
Transfer sheet to oven to keep patties warm
43
Place 2 patties on each of 6 plates
44
Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika