Name: Curried Potato Cakes with Spicy Cilantro Chutney
Total time: 55 min
Ingredients: 3 cups fresh cilantro leaves and stems, chopped coarse; ¾ cup plus 2 tablespoons vegetable oil , divided; ¾ cup water , divided; 2 jalapeño chiles , stemmed and chopped; 2 tablespoons lime juice; 5 garlic cloves , minced, divided; 2½ teaspoons table salt , divided; 1 tablespoon curry powder; 1¼ teaspoons cumin seeds; 2 pounds russet potatoes , peeled and cut into ¾-inch pieces; ⅔ cup frozen peas; 8 ounces (8 cups) mesclun

Why This Recipe Works

For a hearty vegetarian meal inspired by samosas, we cooked a quick spiced potato mixture in a large skillet. We bloomed curry powder, cumin seeds, and garlic in oil and then added in potatoes and water and cooked them until tender. We stirred in frozen peas and mashed the cooked potatoes coarsely to maintain some texture in the potato patties. A spicy herb chutney served as both a sauce and salad dressing.

Before You Begin

These patties are inspired by the filling of vegetarian samosas. For a more substantial meal, serve with basmati rice or naan and a dollop of yogurt.

Instructions

Process 3 cups fresh cilantro leaves and stems, chopped coarse; ¼ cup vegetable oil; ¼ cup water; 2 chopped jalapeños; 2 tablespoons lime juice; 2 teaspoons minced garlic; and 1 teaspoon table salt in blender until smooth, about 45 seconds, scraping down sides of jar as needed.

Cook 1 tablespoon curry powder, 1¼ teaspoons cumin seeds, 2 tablespoons oil, and remaining 3 teaspoons minced garlic in 12-inch nonstick skillet over medium heat until fragrant, about 30 seconds. Stir in 2 pounds russet potatoes, peeled and cut into ¾-inch pieces, and remaining ½ cup water and 1½ teaspoons salt. Cover and simmer until fork-tender, 18 to 20 minutes, stirring halfway through. Off heat, add ⅔ cup frozen peas and mash potatoes until coarsely mashed. Transfer to bowl and refrigerate until cool enough to handle, about 5 minutes. Wipe skillet clean with paper towels.

Divide potato mixture into 8 equal patties about 2½ inches in diameter. In now-empty skillet, heat remaining ½ cup oil over medium-high heat until shimmering. Place 4 cakes in skillet and cook until deep golden brown, about 3 minutes per side. Transfer cakes to platter. Repeat with remaining cakes. Toss 8 cups mesclun with ½ cup sauce. Serve with remaining sauce.