Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 24 Patties
Total Time (median): 0 : 45 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 3 cup mashed boiled russet potatoes (with no milk or seasoning)
- 1 cup mashed firm tofu OR silken tofu
- 3 tablespoon chopped fresh cilantro or parsley
- 3 tablespoon chopped pickled jalapenos
- 1 tablespoon lemon juice
- 2 teaspoon minced fresh ginger
- 1 teaspoon Salt according to your taste
- 1/4 teaspoon turmeric
Preparation
Mix all of the ingredients in a medium bowl, mashing well with your fingers. Heat a couple of heavy, lightly-greased skillets over medium-low heat. Wash your hands and, with wet hands, form the mixture into 20 to 24 patties. (If the mixture is too loose, add a few tablespoons of chickpea flour.)
Cook the patties until nicely browned on the bottom, then turn them over and brown the other side. Repeat with any remaining patties.
Serve the patties hot with chutney.
