Potato Cakes with Mint Chutney | Idaho Potato Commission

Name: Potato Cakes with Mint Chutney | Idaho Potato Commission
Ingredients: 1 cup packed fresh mint leaves; ½ cup packed fresh cilantro (leaves and tender stems); 1 green serrano chile, stemmed and chopped (remove seeds if you want a milder chutney); ¼ small red onion, peeled and sliced; 2 tablespoons fresh lemon juice; ½ teaspoon salt; 2 to 3 tablespoons water; 2 medium Idaho® Russet potatoes, scrubbed; salt; ½ cup frozen baby green peas; ¼ cup fine dry bread crumbs or panko; 1 tablespoon red onion, finely chopped; 1 tablespoon fresh cilantro, minced; 1 teaspoon ground cumin; 1 teaspoon red chile powder; vegetable oil

idahopotato.com

Mint Chutney Directions* Combine the mint, cilantro, chile, onion, lemon juice, salt, and 2 tablespoons water in a blender. Process to a smooth paste, adding more water if necessary. Transfer to a...

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Ingredients

1 cup packed fresh mint leaves
½ cup packed fresh cilantro (leaves and tender stems)
1 green serrano chile, stemmed and chopped (remove seeds if you want a milder chutney)
¼ small red onion, peeled and sliced
2 tablespoons fresh lemon juice
½ teaspoon salt
2 to 3 tablespoons water
2 medium Idaho® Russet potatoes, scrubbed
salt
½ cup frozen baby green peas
¼ cup fine dry bread crumbs or panko
1 tablespoon red onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon ground cumin
1 teaspoon red chile powder
vegetable oil