Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, peas and potato patties. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Make Mashed Potato Patties from leftover mashed potatoes that are even more delicious the second time around. We do have a delicious solution for you today, Mashed Potato Patties.
Peas and potato patties is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Peas and potato patties is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have peas and potato patties using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Peas and potato patties:
- Prepare Outer layer:-
- Get 6 medium size potatoes
- Prepare 2 tablespoon corn flour
- Prepare to taste Salt
- Take Filling:-
- Get 1 cup fresh or frozen peas
- Get 1 teaspoon ginger paste
- Prepare 1 teaspoon green chilli paste
- Get 1 teaspoon garam masala
- Make ready 2 tablespoon desiccated coconut
- Make ready 2 tablespoon mashed potatoes
- Prepare 1 teaspoon lemon juice
- Make ready 1/4 teaspoon turmeric
- Get 1/4 teaspoon chilli powder
- Take 1 tablespoon chopped
- Get to taste Salt
Or you can serve them as an appetizer. These appetizing Vegetable Patties are a delicious treat. They are loaded with potatoes, carrots, corn, green beans, peas, and cooked in flavorful Indian spices! Ragda is the curry made with dried white peas.
Steps to make Peas and potato patties:
- In a pressure cooker boil the potatoes Remove from the pressure and set aside until cool enough to handle.
- Meanwhile, boil the peas in water for 2 to 3 minutes until just tender. Drain and transfer in a bowl. Add the ginger, chilli paste, garam masala, turmeric, chilli powder, lemon juice, desiccated coconut powder, mash potatoes, coriander and salt. Mash and mix all the ingredients. Make 12 lemon size balls of the mixture and set aside.
- Once the potatoes have cooled, peel and transfer to a large bowl and mash. Add salt and corn flour and mix well to combine. Knead the potato mixture until smooth and divide into 12 equal portions. Grease your hands with a bit of oil and roll each portion into a small ball and flatten into a small patty.
- Insert the pea mixture ball into the center of each potato round and gently fold the edges together. Flatten into a 2 1/2-inch patty. You can use a mould as well. I have used moon cake mould. Repeat for the rest of the patties.
- In a large non-stick frying pan, heat a teaspoon of oil over medium-low heat. When hot add some of the patties to the pan and cook and turn until a golden crust forms.
- The patties can also be baked instead of fried. Line a baking sheet with parchment paper and preheat an oven to 180°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes.
It's flavorful, slightly tangy and spicy. The second component of Ragda Patties is the potato patties aka aloo tikki. These patties are shallow/pan fried and require only a handful of. A blockbuster featuring your favourite stars - potato and green peas! delectable patties of potatoes and green peas spiced up with a masala paste and a dash of lemon are drowned in a tangy, homemade tomato sauce. If this is not enough to trigger your appetite, the potato and green peas.
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