Samosa Cakes

Name: Samosa Cakes
Cook time: 30 min
Total time: 30 min
Yield: 10 cakes
Ingredients: 2 lbs yukon gold potatoes, peeled, and halved; 3/4 cup carnations fat-free evaporated milk; 1 teaspoon crisco vegetable oil or 1 teaspoon canola oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 jalapeno, finely chopped; 2 teaspoons chopped fresh ginger; 2 teaspoons curry paste or 1 teaspoon curry powder; 1/2 cup peas; 2 teaspoons salt; 1 egg, beaten; 1/4 cup pall-purpose flour; 1 cup breadcrumbs; 2 tablespoons crisco vegetable oil or 2 tablespoons canola oil

Submitted by Chef mariajane

"These potato cakes are a great side dish. They have the flavour of a samosa without the work."

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Ready In:: 30mins
Ingredients:: 14
Yields:: 10 cakes

ingredients

2 lbs yukon gold potatoes, peeled, and halved
³⁄₄ cup carnations fat-free evaporated milk
1 teaspoon crisco vegetable oil or 1 teaspoon canola oil
1 onion, chopped
2 garlic cloves, chopped
1 jalapeno, finely chopped
2 teaspoons chopped fresh ginger
2 teaspoons curry paste or 1 teaspoon curry powder
¹⁄₂ cup peas
2 teaspoons salt
1 egg, beaten
¹⁄₄ cup pall-purpose flour
1 cup breadcrumbs
2 tablespoons crisco vegetable oil or 2 tablespoons canola oil

directions

Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender. Drain well. Mash hot potatoes with hot Carnation milk. Reserve.
Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste and peas. Cook for 1 minutes. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
Place breadcrumbs in shallow dish. Take 1/2 cup potato mixture and shape into patties 3-inches in diameter and 3/4 -inches thick. You should gert 10 patties. Coat in breadcrumbs.
Heat 1 tablespoons oil in large non-stick skillet. Pan-fry cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
TIPS: * The potato mixture can be made a day ahead and refrigerated until ready to use.
* Omit the beaten egg and the flour and eat this recipe just as flavored mashed potatoes.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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