Potato And Cashew Patties Recipes

Steps:

• Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
• To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.
• Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• 1. Prepare the chaat masala. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Cool, then peel and mash. In a large bowl, add the mashed potatoes, ginger, green chili pepper, coriander, fenugreek, ajwain, cayenne pepper, and salt. With clean hands, gently mix everything together. (Don't use a food processor over-mixing will result in glutinous potatoes.)2. With lightly greased hands, divide the mixture into 20 portions and shape each one into a round ball, then flatten lightly to make a smooth patty or an oval.3. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Dip each patty in the beaten egg, then coat well with the cashews. 4. Add the discs into the hot oil carefully with your fingers or a spoon to avoid spluttering. Add as many as the wok can hold at one time without crowding and fry each batch, turning a few times with a slotted spatula, until crispy and golden on all sides, about 1 to 2 minutes.5. Drain on paper towels, garnish with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 350F/180°C.
• Grease a 12 cupcake tin or baking sheet.
• Fry off onion and garlic.
• Mix all ingredients in a big bowl.
• Make into patties or pack into cupcake tray.
• Enjoy.

Steps:

• Combine first 7 ingredients; chill.
• Shape mixture into 6 patties.
• Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
• Heat vegetable oil and fry over medium heat until lightly browned, turning once.
• Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.