|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $39.95 
Cook'n with Betty Crocker $29.95
CONTACT US
• Contact Info |
       |
|
 |
Basic Mashed Potato Patties |
|
Serves: 8 (Aalu ki Tikkiyan)Category: Potato Patties, Vegan Makes 8 to 10 servings When professional cooks make their tikkis, they generally mix some bread with the mashed potatoes because bread helps the patties maintain their shape and testure. Once they are put together and patties are made, the cooking procedure for all the tikkis is essentially the same. When preparing these for a large gathering, make bite-size (about 1 1/4-inch) rounds. They will be easier to eat and you'll get many more. 4 medium russet potatoes or any other potato (about 1 pound) 2 to 3 slices white bread, crusts removed 1/2 teaspoon salt, or to taste 1/4 cup peanut oil or vegetable oil Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash or grate. Soak the bread in water to cover, about 2 minutes. Then squeeze out all the water, tear the slices into tiny pieces, and place them in a large bowl. Add the potatoes and salt, and with clean hands gently mix everything together. (Don't use a food processor; overmixing will result in glutinous potatoes.) 2. With lightly greased hands, divide the potatoes into 8 to 10 portions and shape each one into a smooth 1 1/2- to 2-inch patty. 3. Heat 3 tablespoons of the oil in a large, heavy, nonstick skillet over medium-high heat. Place the patties in the skillet in a single layer, in batches if needed. Press on them lightly with a spatula, making sure all the edges are in contact with the skillet. Let cook undistrubed about 1 minute, reduce the heat to medium-low and continue to cook, watching carefully until the bottom side is golden, about 5 minutes. 4. Carefully turn each tikki over with the spatula. Add 1 to 2 tablespoons more oil (if needed) and increase the heat to high about a minute. Then reduce the heat to medium-low once again and cook until the second side is golden, about 4 to 5 minutes. Lower the heat and push the patties to the sides of the pan until they are well browned and have a thick, crispy crust. Turn a few times, as needed. Alternately, deep-fry the patties in hot oil and then finish cooking them on a tava-griddle. (If, when you deep-fry, the patties seem to open up or disintegrate, make a paste with 1/4 cup all-purpose flour and 1/4 cup water and coat remaining patties in it before deep-frying.) Serve hot. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2004 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |