Indian appetizer recipes - 2 recipes
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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VEGETABLE SAMOSAS
By chanel.sk
These are a hearty Indian favorite
- 1 1/2 cup whole wheat flour
- 1 cup AP flour
- 3 potatoes, cubed
- 2 carrots, diced
- 2/3 cup frozen sweet peas, thawed
- 1 sweet onion, diced
- 1 tbsp garlic, minced
- 1/ cup cilantro, chopped
- 1/2 cup lemon juice
- 1/2 tsp cayenne
- 3 tsp salt
- 1 tbsp yellow curry powder
- 2 tsp cumin
- 1/4 tsp turmeric
- 1 tsp gram , masala
- 1 tbsp sugar
- 1 cup mango vanilla yogurt plus 1/2 cup, divided
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