Mashed Potato And Vegetable Patties With Ginger-Cilantro Chutney Recipe

Name: Mashed Potato And Vegetable Patties With Ginger-Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.
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.
3
Can be made 6 hours ahead. Transfer patties to large plate, cover, and chill.
4
Preheat oven to 200u00b0F. 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.
5
Place 2 patties on each of 6 plates. Drizzle patties with
6
, sprinkle with chaat masala, if desired, and paprika.

453

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Mashed Potato And Vegetable Patties With Ginger-Cilantro Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potato And Vegetable Patties With Ginger-Cilantro Chutney

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