Potato Cakes with Mint Chutney

Ingredients:

Mint Chutney Ingredients
  • 1 cup packed fresh mint leaves
  • ½ cup packed fresh cilantro (leaves and tender stems)
  • 1 green serrano chile, stemmed and chopped (remove seeds if you want a milder chutney)
  • ¼ small red onion, peeled and sliced
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 2 to 3 tablespoons water
Potato Cakes Ingredients
  • 2 medium Idaho® Russet potatoes, scrubbed
  • salt
  • ½ cup frozen baby green peas
  • ¼ cup fine dry bread crumbs or panko
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon red chile powder
  • vegetable oil

Directions:

Mint Chutney Directions*
  1. Combine the mint, cilantro, chile, onion, lemon juice, salt, and 2 tablespoons water in a blender. Process to a smooth paste, adding more water if necessary.
  2. Transfer to a covered container and chill for about 20 minutes.
  3. Serve cool. Refrigerate any leftovers and use within 2 days.
Potato Cakes Directions
  1. Place the potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer, and cook until easily pierced with a knife. Drain and set-aside until cool enough to handle.
  2. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook till tender. Drain and keep aside.
  3. Peel the potatoes, cut into chunks, and mash in a large bowl until no lumps remain Add the peas, cumin, bread crumbs, onion, cilantro, cumin, and chile powder and mix gently. Taste and mix in salt as needed.
  4. Grease or wet your hands. Divide the potato mixture into 8 to 10 equal portions. Roll each portion into a ball, then flatten it into a small round cake. Set aside on a platter in a single layer.
  5. Line another platter with paper towels. If you will be cooking the cakes in batches, heat the oven to low (about 300º F).
  6. Place a medium skillet on medium heat and add 4 to 5 tablespoons oil. When the oil begins to shimmer, add as many cakes as you can fit without crowding the pan.
  7. Fry for 1 to 2 minutes, till golden brown on the bottom. Carefully flip the cakes and cook another 1 to 2 minutes. Remove the cakes from the skillet and place on the paper towels to drain lightly. If cooking a few cakes at a time, transfer to a sheet pan and keep warm in the oven. Continue till all the cakes are cooked, adding more oil to the pan if necessary.
  8. Serve hot, topped with the mint chutney.

Notes:

*Green chutneys have a short shelf life. Make them in small batches and make them often—they only take a few minutes but the rewards are well worth the effort.

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Yield: 4 cakes

Source:
Monica Bhide
Food Blogger
Monica Bhide

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