Samosa Cakes

These potato cakes are a great side dish. They have the flavour of a samosa without the work.

• Ready In: 30 mins
• Yields: 10 cakes

Ingredients

• 2  lbs yukon gold potatoes, peeled, and halved
• 3⁄4 cup  carnations fat-free evaporated milk
• 1  teaspoon  crisco  vegetable oil or 1  teaspoon canola oil
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1  jalapeno, finely chopped
• 2  teaspoons  chopped fresh ginger
• 2  teaspoons curry paste or 1  teaspoon curry powder
• 1⁄2 cup peas
• 2  teaspoons salt
• 1  egg, beaten
• 1⁄4 cup  pall-purpose flour
• 1  cup  breadcrumbs
• 2  tablespoons  crisco  vegetable oil or 2  tablespoons canola oil

Directions

1. Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender. Drain well. Mash hot potatoes with hot Carnation milk. Reserve.
2. Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste and peas. Cook for 1 minutes. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
3. Place breadcrumbs in shallow dish. Take 1/2 cup potato mixture and shape into patties 3-inches in diameter and 3/4 -inches thick. You should gert 10 patties. Coat in breadcrumbs.
4. Heat 1 tablespoons oil in large non-stick skillet. Pan-fry cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
5. TIPS: * The potato mixture can be made a day ahead and refrigerated until ready to use.
6. * Omit the beaten egg and the flour and eat this recipe just as flavored mashed potatoes.