150 minutes
A delicious and savory Indian snack made from mashed potatoes and spiced lentil filling.
Medium-sized Potatoes
each
Yellow Split Peas, soaked overnight in 1 cup cold water
tablespoons
teaspoons
tablespoons
Vegetable Oil For Frying Patties
to taste
Fenugreek Seeds
0 seeds
tablespoons
Chopped Chinese Parsley (Coriander Greens Or Cilantro), trimmed
tablespoons
Fresh Hot Green Chili, finely sliced
each
1. Boil Potatoes
Take your 6 medium-sized potatoes and place them in a pot of boiling water. Allow them to cook until they are tender, which should take about 2 hours. Once they are done, drain the water and set the potatoes aside to cool slightly.
2. Cook Yellow Split Peas
While the potatoes are boiling, drain the yellow split peas that have been soaking overnight. Place the split peas in a pot with 3 cups of cold water and ½ teaspoon of salt. Bring to a boil and cook the peas until they are tender, which will take around 15 minutes. Once cooked, drain them using a colander or strainer.
3. Prepare Filling
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the 5 fenugreek seeds and let them sizzle for about 5-10 seconds, just until they release their aroma. Quickly add the chopped onions and fry them until they turn golden, which should take about 2 minutes. Stir in the chopped Chinese parsley and the finely sliced green chili, if using. Cook for another 2-3 minutes until the greens are wilted and the chili is fragrant. Add the cooked split peas to the skillet, stirring them into the mixture and letting everything cook together for another 5 minutes.
4. Mash Potatoes
Once your potatoes are cool enough to handle, peel them and place them in a large bowl. Mash the potatoes thoroughly, ensuring there are no lumps, and mix in 2 teaspoons of salt until evenly distributed.
5. Form Patties
Take a portion of the mashed potatoes and flatten it into a small disc in your hand. Place a spoonful of the split pea mixture in the center, then cover it with another portion of mashed potatoes, sealing the edges and flattening it gently to form a patty. Repeat this process until all the potatoes and filling are used.
6. Fry Patties
Heat a generous amount of oil in a griddle or heavy-bottomed skillet over medium heat. When the oil is hot, place the patties in the skillet and cook them for about 8-10 minutes on each side, until they develop a golden red crust.
. Mexican-Style Potato Cakes
The accompanying chutney or sauce can drastically change the flavor profile. Serve with a tangy tamarind chutney, a cooling mint yogurt sauce, or even a spicy Sichuan sauce for an unexpected kick.
Alter the spice blend to bring a new flavor profile. For example, use garam masala for a warm and aromatic taste, or a Cajun spice mix for a Southern twist. Ethiopian berbere or Moroccan ras el hanout could also provide a unique and international flavor.
. Classic Cilantro-Mint Chutney
For a gooey surprise, stuff a small cube of cheese such as mozzarella or paneer inside each potato cake. As they cook, the cheese will melt, adding a rich and decadent flavor.
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