Skip to main content

Mashed Potato and Vegetable Patties with Ginger-Cilantro Chutney

4.3

(13)

These showcase all that's great about Indian food: They're vibrant, light, and fragrant. For a spicier patty, add a second stemmed and minced serrano chile.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 (8-ounce) russet potatoes
1 1/2 cups fresh breadcrumbs made from crustless French bread, divided
1/2 cup finely grated carrots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped peeled fresh ginger
1 serrano chile, stemmed, minced
1 teaspoon salt
2 large eggs
1/3 cup (or more) vegetable oil
Chaat masala* (optional)
Paprika
*Chaat masala is an Indian spice blend available at specialty foods stores and Indian markets.

Preparation

  1. Step 1

    Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes. Drain; cool.

    Step 2

    Peel cooled potatoes, place in medium bowl, and mash. Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients. Mix lightly (do not mash). Divide mixture into 12 portions, using about 1/4 cup for each. Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter. Do ahead Can be made 6 hours ahead. Transfer patties to large plate, cover, and chill.

    Step 3

    Preheat oven to 200°F. Whisk eggs in medium bowl to blend. Place remaining 1 cup breadcrumbs on large plate. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Transfer patties to clean large plate. Heat 1/3 cup oil in large skillet over medium heat. Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed. Place patties on rimmed baking sheet. Transfer sheet to oven to keep patties warm.

    Step 4

    Place 2 patties on each of 6 plates. Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.