Easy Snack Recipes -
Mashed Potato Patties with Chutney

These easy snack recipes are little pancakes made from frying mashed potato patties. You can make it a great healthy appetizer by mixing in some vegetables like carrots, bell peppers, and peas, also making it delicious healthy kid snacks that they will love.

These patties are lightly spiced with a delicious crispy coating and are served with assortments with chutneys and sauces. These easy snack recipes are a very popular snack eaten in the Punjab region of the Indian subcontinent….

Mix in the ginger-cilantro chutney that will elevate it into a whole new level…

You can also use this fabulously easy appetizer as one of your party appetizers that your guests will not stop talking about. Just make sure you have enough for everyone (and even doubles) since they are usually served in twos.

INGREDIENTS
2 baking potatoes, such as russets, scrubbed (each about 8 oz/250 g)
2-1/2 cups fresh breadcrumbs (from crustless French bread)
1/2 cup finely grated peeled carrots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped yellow onion
1/4 cup finely chopped cilantro
2 tbsp peeled, finely chopped ginger
1 serrano chile, minced
1 tsp kosher salt
2 large eggs
1/3 cup or more vegetable oil

GINGER-CILANTRO CHUTNEY FOR THIS EASY SNACK RECIPE:

3 green onions, cut in 2-inch pieces
2 small serrano chilis, stemmed, seeded
1-inch piece ginger, peeled
2 cups packed cilantro leaves
2 tbsp each: fresh lime juice, water, plain yogurt
1/2 tsp each: granulated sugar, kosher salt

INSTRUCTIONS

1. Put potatoes in medium saucepan. Add enough water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain, cool and mash.

2. Add 1/2 cup breadcrumbs, carrots, red pepper, onion, cilantro, ginger, chile and salt. Gently combine by hand. Divide into 12 portions, each about 1/4 cup. For each, roll into ball, then press lightly into 2-1/2-inch patty. Transfer to baking sheet in single layer. Refrigerate 1 hour.

3. Whisk eggs in shallow bowl. Place 1 cup bread crumbs on plate. Dip each patty in egg then breadcrumbs, pressing down to make them stick, adding more of remaining 1 cup breadcrumbs to plate as needed.

4. In large skillet heat 1/3 cup oil over medium. Fry patties in batches of 6 until brown, about 5 minutes per side, adding oil between batches if needed. Drain on paper towels.

5. Transfer to baking sheet. Keep warm in preheated 200F oven.

6. For chutney, in food processor, combine onion, chilis and ginger. Pulse until minced. Add cilantro, lime juice and water. Process until smooth. Add yogurt, sugar and salt. Process until incorporated. Cover and refrigerate until needed.

Serve with chutney served separately. Makes 6 side servings.

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