Indian-Spiced Baked Potato Cakes-Cooking Light Recipe

Name: Indian-Spiced Baked Potato Cakes-Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; ½ teaspoon mustard seeds; ½ teaspoon cumin seed; 1 teaspoon kosher salt; 4 ½ cups peeled shredded baking potatoes (I used the pre-packaged ones in the dairy case); 2 tablespoons chopped fresh parsley; 2 tablespoons canola oil; ¼ teaspoon ground turmeric; ¼ teaspoon fresh ground pepper; 1 dash ground red pepper; cooking spray; 5 tablespoons light sour cream; 2 tablespoons of chopped fresh cilantro; 1 teaspoon of minced garlic; 1 teaspoon onion powder

Servings: persons

1 teaspoon canola oil
½ teaspoon mustard seeds
½ teaspoon cumin seed
1 teaspoon kosher salt
4 ½ cups peeled shredded baking potatoes (I used the pre-packaged ones in the dairy case)
2 tablespoons chopped fresh parsley
2 tablespoons canola oil
¼ teaspoon ground turmeric
¼ teaspoon fresh ground pepper
1 dash ground red pepper
cooking spray
5 tablespoons light sour cream
2 tablespoons of chopped fresh cilantro
1 teaspoon of minced garlic
1 teaspoon onion powder

1
Preheat oven to 400F.
2
Heat 1 teaspoon oil in a small skillet over medium heat.
3
Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly.
4
Remove from heat.
5
Place spice mixture and salt in a mortar; crush seeds with a pestle and set aside.
6
Gently squeeze potato to remove excess moisture.
7
Combine potato, spice mixture, parsley, 2 tablespoons of oil, tumeric, and peppers in a large bowl, and whatever other spices you may add.
8
Divide mixture evenly into 10 portions, about 1/3 cup.
9
Place on baking sheet coated with cooking spray.
10
Flatten to 1/2 inch thickness.
11
Bake at 400F for 16 minutes or until golden.
12
Turn over; bake an additional 5 minutes.
13
Serve with sour cream.

340

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 15 ingredients. The key ingredients include: 1 teaspoon canola oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seed, 1 teaspoon kosher salt, and more.

Yes, Indian-Spiced Baked Potato Cakes-Cooking Light 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-Cooking Light

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