Friday, December 17, 2010

Indian Latkas

So this recipe was born out of a total KITCHENFAIL!!11!! but the end result was amazing none the less.  I had started out trying to make samosas, but as I've previously chronicled, baking and I were not on speaking terms when this recipe came about.  Gotta get creative.  These were the filling for samosas, revamped.

I have been told by several of my chosen friends that calling these latkas is a stretch, mostly because of the peas.  Whatevs. I do what I want.

Indian Latkas

3 sweet potatoes
1 onion, thinly sliced and diced
1 1/2 cups of frozen peas
1 tablespoon of butter
3 cloves of garlic
1 tablespoon curry powder
1 tablespoon mustard seed (start with a tsp if you don't want these to be spicy and keep tasting/adding)
1 tablespoon coriander / cilantro

Chop potatoes into small cubes.  Cover with water and bring to a boil, checking every 5 - 10 minutes to see if you can spear the potato easily with a fork.  When you can and the potato is just about falling apart, pour potatoes into a strainer.  Mash with the back of a large fork. and set aside.

Add butter and onion to a large skillet. After about 2 minutes, add garlic and sautee until fragrant.  Add all your seasonings.

While the onion finishes cooking, add in the peas to defrost (which takes under a minute) and sear a bit. When peas are thawed and onion is sufficiently softened, add the contents of the pan (scraping the yummy bits off the bottom) to your potato mixture and blend well.  Taste and continue to season until you get it right.  I added more coriander and curry at this point.

Preheat your oven to 400 degrees.

Brush EVOO on two cookie sheets.  Add heaping (and I'm talking HEAPING) tablespoons to your greased cookie sheet. Flatten with the back of the spoon.  Drizzle with EVOO and bake until browning. Flip over to brown the other side, pushing down a bit with a spatula and drizzling again with EVOO when you flip.

Perfect global addition to any holiday party menu.  Serve with a blend of goat cheese and sour cream, sprinkled liberally with cilantro. Mmmmmmmm.

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