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Spiced potato cakes with coriander yoghurt sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Crispy Indian hash browns with garam masala seasoning, topped with cool coriander yogurt.
Ingredients:
  • 2 tsp cumin seeds
  • 4 (about 600g) Sebago (brushed) potatoes , scrubbed, unpeeled
  • 1 (about 100g) brown onion, coarsely grated
  • 20.00 ml finely grated fresh ginger
  • 2 egg whites
  • 1/2 tsp garam masala salt
  • 80ml (1/3 cup) vegetable oil
  • 1/2 Lebanese cucumber, coarsely grated
  • 1 organic carrot, peeled, coarsely grated
  • 260g (1 cup) whole-milk biodynamic yoghurt (Jalna brand)
  • 20.00 ml chopped fresh coriander
  • 1/2 tsp garam masala
Instructions:
  • Toast cumin seeds in a small non-stick frying pan over low heat for 1 minute until fragrant. Remove from heat.
  • Place the potatoes in a saucepan filled with cold water. Boil until tender, about 10 minutes. Drain and let cool for 10 minutes.
  • Prepare the coriander yoghurt sauce by squeezing the excess liquid from the cucumber using a colander. Mix the cucumber, carrot, yoghurt, coriander, and garam masala in a bowl. Chill covered in the refrigerator until needed.
  • Peel and grate potatoes, then squeeze out excess liquid using your hands. Mix grated potato with onion, ginger, egg whites, toasted cumin seeds, garam masala, and a pinch of salt in a bowl.
  • In a large non-stick frying pan over medium heat, heat the oil. Cook 6 potato cakes at a time by dropping tablespoonfuls of potato mixture into the pan, flattening slightly for spreading. Cook each side for 2 minutes until golden brown and heated through. Transfer to a plate lined with paper towel, cover with foil to keep warm. Repeat with remaining potato mixture in 4 more batches, reheating oil between batches.
  • Sprinkle the potato cakes with salt, and enjoy them right away with the refreshing coriander yoghurt sauce.

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