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Spiced Potato Patties

Kanchan KoyaBy Spice Spice Baby  , , , , , , , ,

February 12, 2016

Here I present a nutritious version of my beloved childhood potato cake that is ideal for the lunchbox and the family table. Cooled in the lunchbox, these energising patties provide resistant starch that feed the friendly bugs in our colon, promoting digestive and overall health and vitality. Enjoyed hot or cold, they are brimming with complex carbohydrate for sustained energy as well as B and C vitamins, highly absorbable minerals, complete protein and fibre. Spiced lightly with digestion boosting and iron-rich cumin, anti-inflammatory and anti-cancer turmeric and anti-bacterial cilantro, these are 'I can't believe it's good for me' delicious. I hope your kids love them as much as we do.

 

  • Yields: 12 3 inch diameter patties

Ingredients

For the potato cakes

6 Russet or Yukon Gold Potatoes, peeled and quartered

Salt (skip for babies)

3 slices whole wheat bread, crust removed

2 teaspoons cumin powder

1/2 teaspoon turmeric powder

1/8 cup loosely packed coriander leaves, finely chopped

Juice of 1/2 a lime

Coconut oil for frying

For the sauce

1/2 cup plain Greek yoghurt

1/2 tablespoon olive oil

1/4 teaspoon cumin powder

Salt to taste (skip for babies)

1/2 teaspoon sugar (skip for babies)

Directions

Place the potatoes in a pot of water and bring to a boil. Add a tablespoon of salt and reduce to a simmer. Cook potatoes until fork tender but not mushy, about 10 minutes. Drain and set aside to cool.

Dunk the bread slices in water for 10 seconds. Remove and squeeze out all the water. Break up into pieces and add to a mixing bowl. Add the cooled potatoes, spices, chopped coriander, lime and salt to taste and mix well. Taste and adjust seasoning.

Mould the mixture into 3 inch diameter patties. At this point, you can freeze for later use or store in the fridge for up to 24 hours.

Mix all the sauce ingredients and set aside.

To cook the potato cakes, fill a non-stick pan with coconut oil about 1/4 inch deep and heat on medium high until shimmering. Fry the cakes, 5 minutes on each side, until golden brown. Drain on a paper towel and serve with a dollop of the yoghurt sauce as a side to grilled chicken or fish or with your favourite veg or of course, pack in the lunchbox for a delicious, kid-approved meal.

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00:00

Spiced Potato Patties

Kanchan KoyaBy Spice Spice Baby  , , , , , , , ,

February 12, 2016

Here I present a nutritious version of my beloved childhood potato cake that is ideal for the lunchbox and the family table. Cooled in the lunchbox, these energising patties provide resistant starch that feed the friendly bugs in our colon, promoting digestive and overall health and vitality. Enjoyed hot or cold, they are brimming with complex carbohydrate for sustained energy as well as B and C vitamins, highly absorbable minerals, complete protein and fibre. Spiced lightly with digestion boosting and iron-rich cumin, anti-inflammatory and anti-cancer turmeric and anti-bacterial cilantro, these are 'I can't believe it's good for me' delicious. I hope your kids love them as much as we do.

 

  • Yields: 12 3 inch diameter patties

Ingredients

For the potato cakes

6 Russet or Yukon Gold Potatoes, peeled and quartered

Salt (skip for babies)

3 slices whole wheat bread, crust removed

2 teaspoons cumin powder

1/2 teaspoon turmeric powder

1/8 cup loosely packed coriander leaves, finely chopped

Juice of 1/2 a lime

Coconut oil for frying

For the sauce

1/2 cup plain Greek yoghurt

1/2 tablespoon olive oil

1/4 teaspoon cumin powder

Salt to taste (skip for babies)

1/2 teaspoon sugar (skip for babies)

Directions

Place the potatoes in a pot of water and bring to a boil. Add a tablespoon of salt and reduce to a simmer. Cook potatoes until fork tender but not mushy, about 10 minutes. Drain and set aside to cool.

Dunk the bread slices in water for 10 seconds. Remove and squeeze out all the water. Break up into pieces and add to a mixing bowl. Add the cooled potatoes, spices, chopped coriander, lime and salt to taste and mix well. Taste and adjust seasoning.

Mould the mixture into 3 inch diameter patties. At this point, you can freeze for later use or store in the fridge for up to 24 hours.

Mix all the sauce ingredients and set aside.

To cook the potato cakes, fill a non-stick pan with coconut oil about 1/4 inch deep and heat on medium high until shimmering. Fry the cakes, 5 minutes on each side, until golden brown. Drain on a paper towel and serve with a dollop of the yoghurt sauce as a side to grilled chicken or fish or with your favourite veg or of course, pack in the lunchbox for a delicious, kid-approved meal.

close full screen
00:00