EASY INDIAN SPICED MASHED POTATO CAKES

Easy Indian Spiced Mashed Potato Cakes image

Provided by By Betty Crocker Kitchens

Time 50m

Yield 6

Number Of Ingredients 17

1 1/3 cups water
1 tablespoon butter
1/3 cup milk
1 cup Betty Crocker™ Mashed Potatoes
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons cornstarch
3/4 cup frozen sweet peas, cooked, cooled
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped jalapeño chile
1/2 cup plain yogurt
3 tablespoons vegetable oil
6 small sprigs cilantro, if desired

Steps:

In 2-quart saucepan, heat water and butter to boiling. Remove from heat; stir in milk and potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Beat with fork until smooth. Transfer to medium bowl; let stand 10 minutes to cool.
Sprinkle garam masala, chili powder, coriander, cumin, ginger and salt over potatoes; stir to combine. Sprinkle cornstarch over mixture; stir to combine. Add peas, 1 tablespoon of the cilantro, and the jalapeño chile. Mix completely. In small bowl, mix remaining tablespoon cilantro with the yogurt; stir to blend, and set aside.
Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.
In 10-inch nonstick skillet, heat oil over medium heat. Working in batches, cook patties about 5 minutes, turning once, until brown on each side and heated through. Transfer to paper towel-lined plate; continue until all patties are cooked.
Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.

Nutrition Facts : Fat 2, ServingSize 2 Cakes, TransFat 0 g