Potato Cakes with Mango Chutney
- 1/3 cup thick Greek yogurt (4%-5% milkfat)
- 2 green onion stalks, white and green parts, minced
- 1/4 cup currants (or raisins)
- 2 teaspoons fennel seeds, toasted, crushed
- 1 serrano pepper, minced
- 1 1/2 teaspoons sea salt, divided
- 1 pound Idaho® Russet potatoes, unpeeled, boiled and chilled overnight
- 1/2 cup fresh herbs (such as mint, cilantro, rosemary), chopped
- 1 tablespoon ginger purée
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper
- 2 cups oil (rice bran, sunflower, peanut), for frying
- 1 cup mango, finely chopped or mashed
- 2 tablespoons raw cane sugar
- 1 lemon, juiced
- 1 tablespoon ginger, grated
- Pinch of salt
- Pinch of chili powder
- 2 tablespoons mustard oil
- Pinch of asafetida
- 2-3 curry leaves
- 1⁄2 teaspoon cumin seeds
- In a small bowl, combine the yogurt, green onion, currants, fennel seeds, serrano pepper and 1/2 teaspoon salt. Reserve refrigerated.
- Into a larger bowl, grate the unpeeled Idaho® potatoes, retaining any skin that may get grated into the mixture. (Skin that comes off while grating can be discarded.)
- To the grated potatoes, add the fresh herbs, ginger purée, cornstarch, black pepper and 1 teaspoon salt.
- Heat 2 cups oil in a wok or deep skillet over high heat (325ºF).
- Using a small amount of the potato mixture, make a tiny cake and test fry to check for firmness and flavor. If the cake falls apart, add 1 teaspoon more of cornstarch and test fry another tiny cake.
- Press and spread 1/4 cup potato mix in the palm of your hand, forming a thin patty.
- Place a teaspoon of the yogurt mixture in the middle of the patty.
- Form the patty around the yogurt mixture, completely enclosing it. Carefully reshape the patty into an even, flattened round, making sure no part of the filling is peeking out.
- Repeat until all the potato mixture has been used. If desired, potato cakes can be refrigerated for up to 1 day.
- Deep-fry potato cakes until brown and crisp on all sides, 3 to 4 minutes.
- In a small bowl, combine the mango with sugar, lemon, ginger and salt.
- Sprinkle chili powder on top.
- In a small frying pan, heat the oil until shimmering.
- Fry the asafetida, curry leaves and cumin until the cumin seeds begin to pop.
- Immediately pour the oil on top of the mango mixture and swirl.
- Serve with the hot potato cakes.