Ingredients

The following ingredients have 4 Servings
  • 3 medium baking potatoes (1 lb), peeled, cut into 1-inch pieces
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 1 teaspoon finely chopped gingerroot
  • 1 serrano chile, seeded, finely chopped
  • 1/2 cup frozen sweet peas (from 12-oz bag), thawed
  • 2 tablespoons chopped cashews
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 egg white, slightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 cup loosely packed fresh mint leaves, finely chopped
  • 1/4 cup loosely packed fresh cilantro, finely chopped
  • 1 serrano chile, seeded, finely chopped
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt

Instruction

  • In 2-quart saucepan, place potatoes and enough water just to cover. Heat to boiling; reduce heat. Cover; simmer 20 minutes or just until tender. Drain. Mash potatoes slightly with potato masher, leaving potatoes slightly lumpy; set aside.
  • Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion, gingerroot and 1 chile; cook and stir about 6 minutes or until onion is tender. Stir in peas, cashews, garam masala and 1/2 teaspoon salt; cook until thoroughly heated.
  • Stir onion mixture into potato mixture until well combined. Stir in egg white. Shape mixture into 4 patties, about 3/4 inch thick.
  • Wipe skillet clean with paper towels. In skillet, heat oil over medium heat. Cook patties in oil 10 minutes, turning once, until golden brown on each side.
  • Meanwhile, in small bowl, mix relish ingredients. Serve patties with relish.