Indian-Spiced Baked Potato Cakes

Name: Indian-Spiced Baked Potato Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 907 grams 1/2 cups peeled shredded baking potato (about; 0 teaspoons freshly ground black pepper; 1 teaspoon canola oil; 2 Tbsps canola oil; 1 teaspoons cumin seeds; 2 Tbsps chopped fresh parsley; 1 Dash ground red pepper; 0 teaspoons ground turmeric; 1 teaspoon kosher salt; 1 teaspoons mustard seeds; 5 Tbsps light sour cream

Indian-Spiced Baked Potato Cakes is a gluten free and vegetarian recipe with 5 servings. This side dish has 227 calories, 4g of protein, and 9g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of mustard seeds, canolan oil, dash of ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 40

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Oven

Heat 1 teaspoon oil in a small skillet over medium heat.

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Cooking Oil

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Frying Pan

Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly.

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Mustard Seeds

Cumin Seeds

Mustard

Pop

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Frying Pan

Remove from heat.

Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.

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Seeds

Salt

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Mortar And Pestle

Gently squeeze potato to remove excess moisture.

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Potato

Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness.

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Cooking Spray