Indian-spiced Baked Potato Cakes-cooking Light

Total Time: 41 mins Preparation Time: 20 mins Cook Time: 21 mins

Ingredients

• 1 teaspoon canola oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed
• 1 teaspoon kosher salt
• 4 1/2 cups peeled shredded baking potatoes (i used the pre-packaged ones in the dairy case)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons canola oil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon fresh ground pepper
• 1 dash ground red pepper
• cooking spray
• 5 tablespoons light sour cream
• 2 tablespoons of chopped fresh cilantro
• 1 teaspoon of minced garlic
• 1 teaspoon onion powder

Recipe

• 1 preheat oven to 400°f.
• 2 heat 1 teaspoon oil in a small skillet over medium heat. add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. remove from heat.
• 3 place spice mixture and salt in a mortar; crush seeds with a pestle and set aside.
• 4 gently squeeze potato to remove excess moisture.
• 5 combine potato, spice mixture, parsley, 2 tablespoons of oil, tumeric, and peppers in a large bowl, and whatever other spices you may add.
• 6 divide mixture evenly into 10 portions, about 1/3 cup. place on baking sheet coated with cooking spray. flatten to 1/2 inch thickness.
• 7 bake at 400°f for 16 minutes or until golden. turn over; bake an additional 5 minutes.
• 8 serve with sour cream.