Indian-Spiced Baked Potato Cakes

Indian-Spiced Baked Potato Cakes (Adapted from CL)

1 teaspoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon salt
4 1/2 cups shredded baking potato
2 tablespoons chopped fresh parsley
2 tablespoons canola oil
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
sour cream

Preheat oven to 400

In a small skillet, heat oil over medium. Add mustard and cumin seeds to pan - cook until the mustard seeds pop, stirring constantly, about 2 minutes. Remove from heat and scoop the mixture, with 1 teaspoon of salt, into a mortar - use the pestle to mash and crush the mixture.

Squeeze the shredded potato to remove any excess moisture.

In a large bowl, toss together potato, the mashed spice mixture, canola oil, turmeric and peppers. Scoop the mixture out using a 1/3 cup measuring utensil and place on a baking sheet coated with nonstick spray. Flatten each potato cake until it is about 1/2" thick.

Bake until golden, about 15 to 18 minutes. Remove and turn the potato cakes over - continue to make for an additional 5 minutes. Serve each with a dollop of sour cream.

Makes about 5 servings.

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