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.
- 4 large baking potatoes, about 2 pound, peeled and cubed
- 3 medium onions, finely chopped
- 1 cup of frozen peas, defrosted
- 1 tablespoon cilantro, chopped
- 1/2 lemon, juiced, about 1 tablespoon
- 2 teaspoon garam masala or curry powder
- 2 tablespoon canola oil
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves of garlic, minced
- 1 28-ounce can of diced peeled tomatoes
- 1 inch cubes of fresh ginger, grated
- 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.
Nutritional Stats Per Serving (5 ounces potato cakes with tomato sauce): 184 calories, 5 g protein, 34 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 5 g fiber, 232 mg sodium.
Weight Watchers® Points Plus: 5