Indian-Spiced Baked Potato Cakes Recipe

Name: Indian-Spiced Baked Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1 teaspoon kosher salt; 4 1/2 cups peeled shredded baking potato (about 2 pounds); 2 tablespoons chopped fresh parsley; 2 tablespoons canola oil; 1/4 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; Dash of ground red pepper; Cooking spray; 5 tablespoons light sour cream

Servings: persons

1 teaspoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon kosher salt
4 1/2 cups peeled shredded baking potato (about 2 pounds)
2 tablespoons chopped fresh parsley
2 tablespoons canola oil
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Cooking spray
5 tablespoons light sour cream

1
Preheat oven to 400u00b0.
2
Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.
3
Gently squeeze potato to remove excess moisture. 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. Bake at 400u00b0 for 16 minutes or until golden. Turn over; bake an additional 5 minutes. Serve with sour cream.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon canola oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 teaspoon kosher salt, and more.

Yes, Indian-Spiced Baked Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian-Spiced Baked Potato Cakes

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