Thanksgiving Leftovers
November 25, 2011 • Food & Cooking
On Thanksgiving, Americans eat vast quantities of cranberry sauce, the most chutney-like of all of the iconic American foods. So the day after, lets turn some leftover mashed potatoes into an Indian street food called Aloo Tikki, (also known as Potato Cutlets) and have it with that leftover cranberry sauce!
Ingredients
2 cups cold mashed potatoes
1 small onion, chopped
1/4 of a red pepper, chopped
1 tablespoon coarsely chopped ginger
1 tablespoon coarsely chopped garlic
1 teaspoon turmeric
1 teaspoon cumin seeds
1/4-1/2 teaspoon cayenne pepper
Salt to taste
Method
1. Heat a little oil in a frying pan over medium heat. When it is hot, add the cumin seeds and let them sizzle for 30 seconds
2. Add ginger and garlic and let them cook for about 1 minute, stirring occasionally
3. Add the onion red pepper and stir it all together.
4. Keep stirring occasionally for about 5 minutes so that the onion softens.
5. Transfer onion//ginger/garlic/pepper mixture into a large mixing bowl. Add the mashed potatoes and blend well.
6. Using your hands, form patties about 3″ wide and 3/4″ thick.
7. Using a non-stick pan, cook the patties for about 5 minutes on a side over a medium heat, sprinkling some oil around them occasionally to help them brown and get crispy.
8. Serve with delicious cranberry sauce! Or if Thanksgiving is over, this goes well with any sweet fruit chutney or a cilantro and chili-based green chutney.
Notes
This dish can be modified in lots of ways. Almost any vegetable can be mixed in with the potatoes – peas, cauliflower, mushrooms, cabbage – just make sure that it is cooked or almost cooked before adding it to the potato. It will cook a little further when the patties are browned. You can also add some bread crumbs or chopped toast to the mixture to lighten it a little. I sometimes put nuts – pignoli are delicious, although not strictly traditional. You can also squeeze a little lemon into the mixture or add chopped cilantro.
Learn more about simple Indian dishes by coming on our cultural and spiritual tour of South India in February.
Cuisine of Rajasthan – The land and its (limited!) bounty
This is the first of a series of posts over the next few months where Markley Boyer, friend and foodie, will explore the desert cuisine of Rajasthan. The food of Rajasthan is dictated in large part by its geography. It is by far the driest state of India. The northern half of the state has no...
Read More
Part 2: The World of Indian Spices
Today we continue with Part 2 (read Part 1) of my friend, foodie and, fantastic Indian chef: Markley Boyer’s article discussing the signature spices of India: An unusual spice used in many foods in South India is asafetida, the dried resin from a member of the family of plants that includes carro...
Read More
The World of Indian Spices
This week we will be exploring many of the signature spices used in Indian cooking. A good friend of mine, foodie, and fantastic Indian chef, Markley Boyer’s will be explaining what regions these spices come from, what they are used for and even what they look like. Here is what Markley has to sa...
Read More
South Indian Cooking Class
As part of our south Indian cooking class that we has organized we learned about the different types of rice dishes that are prepared in the region. Well, we learned about three dishes at least. They were the curry leaf rice, tomato rice and lemon rice. And the best part is that we got to…
Read More
