Mustard- or Garlic-Spiked Crispy Potato Cakes | Idaho Potato Commission

Name: Mustard- or Garlic-Spiked Crispy Potato Cakes | Idaho Potato Commission
Ingredients: 2 pounds medium-size red-skin potatoes; 6 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first), coarsely chopped; 4 large cloves garlic; 2 or 3 fresh green serrano chiles, stems discarded; 1 cup firmly packed fresh cilantro leaves and tender stems; 1 teaspoon coarse sea or kosher salt; &frac12; teaspoon ground turmeric; &frac14; cup finely chopped fresh cilantro leaves and tender stems; &frac14; cup finely chopped fresh curry leaves; 2 or 3 fresh green serrano chiles, stems discarded, finely chopped (do not remove the seeds); 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; &frac14; cup freshly squeezed lime juice; 1 cup chickpea flour, sifted; &frac14; cup white rice flour, sifted; Canola oil, for deep-frying

idahopotato.com

Maybe I’m partial to India, but I marvel at the country’s fascination with the potato, even though it is a relatively new crop. (It was brought in by Spanish and Portuguese merchants in the...

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Ingredients

2 pounds medium-size red-skin potatoes
6 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first), coarsely chopped
4 large cloves garlic
2 or 3 fresh green serrano chiles, stems discarded
1 cup firmly packed fresh cilantro leaves and tender stems
1 teaspoon coarse sea or kosher salt
&frac12; teaspoon ground turmeric
&frac14; cup finely chopped fresh cilantro&nbsp;leaves and tender stems
&frac14; cup finely chopped fresh curry&nbsp;leaves
2 or 3 fresh green serrano chiles, stems&nbsp;discarded, finely chopped&nbsp;(do not remove the seeds)
2 tablespoons canola oil
1 teaspoon black or yellow mustard&nbsp;seeds
&frac14; cup freshly squeezed lime juice
1 cup chickpea flour, sifted
&frac14; cup white rice flour, sifted
Canola oil, for deep-frying