Recipes
Spiced Potato Cakes with Tomato Ginger Sauce
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
I picked up this recipe from my friend Vanessa Vashee while working in Switzerland. Ginger and tomato are a delectable combination, and this sauce is both light and versatile. For a low-carb treat, serve the sauce with steamed fresh veggies. If you choose to make the potato cakes, it’s a great way to use up leftover mashed potatoes.
Serves 4
Ingredients
4- 5 large baking potatoes, about 2 pound, peeled and cubed
3 medium onions, finely chopped
1 cup of frozen peas, defrosted
1 tablespoon cilantro, chopped
2 teaspoon garam masala or curry poweder
1/2 lemon, juiced, about 1 Tbs
1 teaspoon cumin
2 teaspoons ground coriander
2 cloves of garlic, minced
1- 26-ounce can of diced peeled tomatoes
1 inch cubes of fresh ginger, grated
4 tablespoon trans-fat free margarine or canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Boil potatoes 25-30 minutes, in salted water until soft when pierced with a fork. Drain and place in a large bowl. Mash roughly with a fork or electric mixer. Add 2/3 of the onions, peas, cilantro, 1 teaspoon of the garam masala, and lemon juice. Season with salt and pepper to taste. Form the potato mixture into small patties, two inches in diameter and refrigerate while you prepare the tomato ginger sauce.
In a large frying pan, heat 1 tablespoon of the margarine or oil. Cook the onions on medium heat, 3-4 minutes until they softened and became translucent. Add the remaining spices and garlic, continue to cook on low heat for 1-2 minutes, until the mixture becomes fragrant.
Add the tomatoes and simmer on low heat 15-20 minutes, stirring occasionally until the sauce reduces by one third and takes on the flavor of the spices. Stir in ginger off the heat.
Heat the remaining margarine or oil in large non-stick frying pan. Cook potato cakes in batches over medium-high heat, until both sides are golden brown, about 6-7 minutes. Serve immediately with sauce on the side.
Make It A Meal
Serve with Indian Fried Rice, Garam Masala Chicken.
Wine Pairing
Pinot Blanc or Pinot Noir
Other Articles You May Like
Discussion
One comment for “Spiced Potato Cakes with Tomato Ginger Sauce”
Post a comment
Recent Comments
- The Superfood Maniac on Almonds: The New Super Food?
- Skinny Chef on The Fat Duck Cookbook
- candace on Tuna Fish Casserole
- 8 minute abs on Beat the Bloat
- Jean on Double Chocolate Zucchini Brownies
Most Emailed
- Chicken Enchiladas - 73 emails
- Broccoli with Garlic Sauce - 69 emails
- Double Chocolate Zucchini Brownies - 66 emails
- Creamy Spinach Dip - 62 emails
- Chocolate Avocado Milkshake - 34 emails
Receive Jennifer's latest digital booklet Show The Love With Homemade Desserts if you want to spoil your loved ones with delicious eats without spoiling their New Year's resolution. The booklet contains how-to dessert tips along with delicious recipes.
To get your copy, simply type in your name and primary email address below and click the button. You'll get an automated email with your copy within minutes.
February 20, 2009, 8:48 pm
Great blog and great design! You food and photography looks great too.