Monday, March 18, 2013

Baked potato patties with peanuts (tikkis)

This is the vegetarian version of my fish cakes which I made for my vegetarian family. They were equally delicious and even more crisp than the fish cakes. I substituted the fish with peanuts to add the extra crunch and some protein. This is a great way to use up leftover mashed potatoes, put it in a burger bun for a tasty school lunch or just serve it as an appetizer at a party. If you are serving them at a party, make three per person since they are very addictive.

Baked potato patties with peanuts(tikkis)
1 large russet potato

1/3 cup finely chopped red onion
½ cup finely chopped cilantro
1 teaspoon freshly ground black pepper
¼ teaspoon dried red chili flakes
1 tablespoon sumac
1/3 cup unsalted dry roasted peanuts
3 tablespoon canola oil

1. Preheat the oven to 400 F.
2. Mash the boiled potato and mix it with the onions, cilantro, green chili, black pepper and salt to taste. Taste for seasoning and adjust accordingly. Add the peanuts and mix them so that it is distributed evenly.
3. Take little balls of the potato and peanut mixture and make little patties by flattening the balls. You should get 8 to 10 from this quantity.
4. Add 1 tablespoon canola oil to a baking sheet and place in the pre-heated oven on the middle rack for 5 minutes to heat the oil. Now place the patties on the pre-heated baking sheet. Drizzle about 2 tablespoons of canola oil over the cakes and place the baking sheet back in the oven in the middle rack for 15 minutes. Remove from the oven and flip the patties and place it back in the oven for another 15 minutes. The potato patties will be golden brown on both sides.
5. Serve warm with ketchup.

Makes 8 to 10 patties

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