MASHED POTATO AND VEGETABLE PATTIES WITH GINGER-CILANTRO CHUTNEY

Mashed Potato and Vegetable Patties with Ginger-Cilantro Chutney image

Provided by Neelam Batra

Yield Makes 6 servings

Number Of Ingredients 15

Previous Next

2 (8-ounce) russet potatoes
1 1/2 cups fresh breadcrumbs made from crustless French bread, divided
1/2 cup finely grated carrots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped peeled fresh ginger
1 serrano chile, stemmed, minced
1 teaspoon salt
2 large eggs
1/3 cup (or more) vegetable oil
Ginger-cilantro chutney
Chaat masala* (optional)
Paprika
*Chaat masala is an Indian spice blend available at specialty foods stores and Indian markets.

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.