MASHED POTATO AND VEGETABLE PATTIES WITH GINGER-CILANTRO CHUTNEY
Provided by Neelam Batra
Categories Egg Ginger Onion Pepper Potato Appetizer Side Sauté Carrot Cilantro Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes. Drain; cool.
- Peel cooled potatoes, place in medium bowl, and mash. Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients. Mix lightly (do not mash). Divide mixture into 12 portions, using about 1/4 cup for each. Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter. Do ahead Can be made 6 hours ahead. Transfer patties to large plate, cover, and chill.
- Preheat oven to 200°F. Whisk eggs in medium bowl to blend. Place remaining 1 cup breadcrumbs on large plate. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Transfer patties to clean large plate. Heat 1/3 cup oil in large skillet over medium heat. Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed. Place patties on rimmed baking sheet. Transfer sheet to oven to keep patties warm.
- Place 2 patties on each of 6 plates. Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika.
GINGER-CILANTRO CHUTNEY
Provided by Neelam Batra
Categories Condiment/Spread Sauce Food Processor Ginger Onion Pepper No-Cook Quick & Easy Yogurt Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- With small processor running, add green onions, chiles, and ginger through feed tube; process until minced. Add cilantro, lime juice, and water. Process until smooth. Add yogurt, sugar, and salt; process. Transfer to bowl. Do ahead Can be made 1 day ahead. Cover; chill.
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