When I suggested to MaryKate when we were planning our theme months for the year (yes, we know we’re crazy) that we should do potatoes for March, I was kinda thinking potatoes fit with March because of St. Patrick’s Day. Somehow, instead of an Irish themed dish, I’ve managed to come up with an Indian inspired one instead.
This recipe’s got a lot of fiddly bits, but they would be nice as appetizers for a party, or as a side dish for dinner party if you’re trying to be all fancy. And they’re quite yummy.
Ingredients
- 2 pounds russet potatoes peeled and cut into large pieces
- 1 jalepeno or other hot green chile seeded and destemmed
- 1 teaspoon fresh ginger finely grated
- 3 scallions trimmed
- 1 clove garlic
- 2 Tablespoons olive oil (or other safe for you oil) and some extra to grease baking sheet
- 1 Tablespoon lemon juice (I use fresh squeezed)
- 2 Tablespoons aquafaba (see http://aquafaba.com/)
- 1 teaspoon sea salt
- 1 teaspoon coriander, dried or fresh cilantro (optional, if fresh, chop finely)
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
Servings: puffs
Instructions
- Place potatoes in a pot of lightly salted water. Cover the pot, bring to a boil, then reduce heat to a simmer for 15-20 minutes, or until potatoes are soft. Or use your Instant Pot to cook them if you have one, using a trivet and a bowl or a steamer, adding a cup of water, and cooking on high pressure for 9 minutes.
- Preheat oven to 400°F. Chop scallions, garlic, and jalapeno pepper very finely. I used a Pampered Chef Manual food processor, but you can use a knife.
- You can also mix ingredients together manually but I used a stand mixer. Add all ingredients except the potatoes to the mixer bowl, and stir to combine well. Add the potatoes and mash them a bit before using your mixer. Using your mixer and the beater blade, mix until well combined and smooth.
- Grease a baking sheet. Spoon the potato mixture into to a pastry bag or a decorator set fitted with a large star shaped tip, and pipe the potato mixture into puffs on the baking sheet. You could also use a tablespoon or cookie scoop. Bake until golden, about 35 minutes on metal cooking sheets and 45 minutes on stoneware.
Share this Recipe
Powered byWP Ultimate Recipe
