Prep 15 mins
Cook 30 mins
This is coming from the Joy Of Cooking cookbook. These are very good, and easy to make. If shaped into slightly larger patties, these can be served as a side dish with grilled meat, otherwise these are wonderful appetizer, or a "little dish" as they'd call it.
- 1 1⁄2 lbs boiling potatoes
- 1 tablespoon canola oil or 1 tablespoon other vegetable oil
- 1 teaspoon black mustard seeds or 1 teaspoon yellow mustard seeds
- 3 garlic cloves, thinly sliced
- 1 small onion, chopped (about 1/2 cup)
- 1⁄4 cup chopped fresh cilantro
- 1 serrano peppers or 1 jalapeno pepper, if desired, seeded and minced
- 2 tablespoons fresh lemon juice
- 1 1⁄4 teaspoons salt
- Drop into boiling water to cover: 1 1/2 pounds boiling potatoes (6 to 8 potatoes).
- Cover and cook until tender, 25 to 30 minutes. Drain, remove the skins, and mash. Heat in a medium skillet over high heat: 1 tablespoon canola or other vegetable oil.
- Add and stir-fry until they pop: 1 teaspoon black or yellow mustard seeds.
- Add and stir-fry for 20 seconds more: 3 cloves garlic, thinly sliced.
- Stir the garlic mixture into the mashed potatoes along with: 1 small onion, chopped (about 1/2 cup) 1/4 cup chopped fresh cilantro, 1 serrano or jalapeno pepper, if desired, seeded and minced, 2 tablespoons fresh lemon juice, 1 1/4 teaspoons salt.
- Shape the mixture into 1 1/2 inch patties and cook in batches, without crowding, in a lightly oiled skillet until lightly browned on both sides, 1 to 2 minutes each side. Serve at once.