Cumin and Coriander Potato Patties – Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Cumin and Coriander Potato Patties ( Aloo Tikkiya)
HOT LUNCH RECIPE WAGON: Cumin and Coriander Potato Patties
In India, these snacks, also called bread cutlets, are sold as street food.
1 ½ cups peeled and chopped baking or Idaho potatoes
¼ cup vegetable oil
½ cup shelled peas, thawed if frozen
3 slices white bread
1 onion, finely chopped
½ teaspoon ground coriander
¼ teaspoon salt
2 -inch piece gingerroot, peeled and grated
¼ teaspoon chili powder
A few cilantro leaves, finely chopped
¼ teaspoon ground cumin
- Bring a pan of water to a boil over high heat. Include the potatoes, boil until softened, then drain and put aside. Meanwhile, boil another pan of water. Include the peas and boil 8 to 10 minutes, until tender, then drain, mash and put to the side.
- Moisten the bread in a bowl of cold water 5 minutes while the vegetables are boiling.
- Preheat the oven to low
- Squeeze out excess water from the bread. Place it in a bowl including the potatoes, onion and peas, salt, ground coriander, cumin, chili powder, cilantro leaves and ginger and mash and mix together with a stiff spoon.
- Using damp hands roll the potato mixture into 12 equal balls, flatten until about ½ inch thick.
- Heat up the oil in a skillet over medium heat. Fry potato patties about 4 minutes, turn once, until crisp and golden brown on both sides. Take the patties out of the pan, drain. Keep warm in the oven while frying the reminder. You can fry and reheat Pack in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF