Ingredients
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2 lbs yukon gold potatoes or 2 lbs baking potatoes, peeled and halved
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3/4 cup evaporated milk, hot
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1 teaspoon vegetable oil or 1 teaspoon canola oil
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1 onion, chopped
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2 garlic cloves, chopped
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1 jalapeno, finely chopped
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2 teaspoons chopped fresh ginger
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2 teaspoons curry paste or 1 teaspoon curry powder
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1/2 cup peas
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2 teaspoons salt
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1/4 cup all-purpose flour
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1 cup breadcrumbs
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2 tablespoons vegetable oil or 2 tablespoons canola oil
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1 egg, beaten
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve.
- Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
- Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3†in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
- Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
- TIPS:
- • The potato mixture can be made a day ahead and refrigerated until ready to use.
- • Omit the beaten egg and the flour and eat this recipe just as flavoured mashed potatoes.