From Carnation. Times are approximate. See tips at the end of the directions. These potato cakes are a great side dish. They have the flavour of a samosa without the work. 2 % evaporated milk can be used.
- Ready In:
- 2 lbs yukon gold potatoes or 2 lbs baking potatoes, peeled and halved
- 3⁄4 cup evaporated milk, hot
- 1 teaspoon 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 all-purpose flour
- 1 cup breadcrumbs
- 2 tablespoons vegetable oil or 2 tablespoons canola oil
- 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.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve.
- Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
- Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3” in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
- Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
- • The potato mixture can be made a day ahead and refrigerated until ready to use.
- • Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.
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