| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Appetizers, Nibbles, Side dish, Potatoes |
12 |
"chops" |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes, boiled & mashed |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Garam masala -OR- |
| 1/2 |
ts |
Ground cumin -AND- |
| 1/2 |
ts |
Ground coriander |
| 1 |
tb |
Chopped fresh coriander (US = cilantro) |
| 1 |
sm |
Onion, very finely chopped |
| 2 |
|
Green chillies, finely chopped |
| 1/2 |
ts |
Grated fresh ginger root |
|
|
Oil spray for cooking |
|
|
tb = tablespoon |
|
|
sm = small |
INSTRUCTIONS
CONVERSIONS: 1 lb = 16 oz = 450 g
ABBREVIATIONS: ts = teaspoon
Mix all ingredients (except oil spray) together well. Divide into portions
(as many as specified in "yield") and shape each into a thick flat round.
Heat a large frying pan (skillet). Spray with a little oil or grease
lightly. Cook 3-4 potato cakes at a time, depending on how large the pan
is.
Do for about 5 minutes on each side until golden - DO NOT disturb them
until the 5 minutes is up or you will spoil the crust. When they have been
cooking 5 minutes try and lift them gently with a spatula. Lift rather than
scrape, and flip over, remembering that they will still be very soft in the
middle. If you like, use another spatula placed over the top of the chop to
keep it together whilst turning over.
Keep them warm in the oven at a moderate heat (375 F, 190 C, Gas 5) while
you cook the others.
Recipe from Quick and Easy Indian Cooking by some man whose namei I can't
remember with a 70s hairstyle. He is the same one who makes khoya out of
powdered milk.
Posted to fatfree digest V96 #255
Date: Sat, 14 Sep 1996 10:44:14 +0000
From: "Kate Pugh" <katherine.sheppard@corpus-christi.oxford.ac.uk>
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