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Curried Potato Croquettes

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Ingredients
  Baking potatoes 1 1⁄2 Pound, peeled and cut into 1 1/2 inch chunks
  Chopped fresh spinach 4 Cup (64 tbs)
  Frozen green peas 3⁄4 Cup (12 tbs), thawed
  Shelled pistachio nuts 1⁄2 Cup (8 tbs), chopped
  Eggs 2 Large, separated
  Garlic 2 Clove (10 gm), chopped
  Hot curry powder 2 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Cumin seeds 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Dried bread crumbs 2 Cup (32 tbs)
  Vegetable oil 1 Tablespoon
Directions

In a medium size saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for 20 minutes, or until tender when pierced with a fork.
Drain the potatoes, put them into a large bowl, and mash until smooth.
In a medium-size saucepan, cook the spinach in 1/2 inch boiling water for 1 to 2 minutes, just until wilted.
Drain thoroughly, let cool slightly, then squeeze out as much water as possible.
Add the spinach, peas, pistachios, egg yolks, garlic, curry powder, ground cumin, ginger, and cumin seeds to the potatoes.
Use a wooden spoon or rubber spatula to mix until thoroughly combined.
Season with salt and pepper.
In a medium size saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for 20 minutes, or until tender when pierced with a fork.
Drain the potatoes, put them into a large bowl, and mash until smooth.
In a medium-size saucepan, cook the spinach in 1/2 inch boiling water for 1 to 2 minutes, just until wilted.
Drain thoroughly, let cool slightly, then squeeze out as much water as possible.
Add the spinach, peas, pistachios, egg yolks, garlic, curry powder, ground cumin, ginger, and cumin seeds to the potatoes.
Use a wooden spoon or rubber spatula to mix until thoroughly combined.
Season with salt and pepper.

Recipe Summary

Cuisine: 
Japanese
Method: 
Saute
Ingredient: 
Potato

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