Indian-Spiced Baked Potato Cakes

These were good. D said an egg should be used to help them hold together but they were tasty. Didn't seem to fall apart once they were cooked.

Indian-Spiced Baked Potato Cakes

1 teaspoon canola oil
1/2 teaspoon mustard seeds (Dused ground mustard)
1/2 teaspoon cumin seeds (D used ground cumin)
1 teaspoon kosher salt
4 1/2 cups peeled shredded baking potato (about 2 pounds) (D used frozen hash browns)
2 tablespoons chopped fresh parsley
2 tablespoons canola oil
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Cooking spray
5 tablespoons light sour cream (used fat-free)

Preheat oven to 400°.

Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.

Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Bake at 400° for 16 minutes or until golden. Turn over; bake an additional 5 minutes. Serve with sour cream.

Yield: 5 servings (serving size: 2 potato cakes and 1 tablespoon sour cream)

CALORIES 257 (29% from fat); FAT 8.2g (sat 1.5g,mono 3.9g,poly 2g); PROTEIN 6g; CHOLESTEROL 0.0mg; CALCIUM 39mg; SODIUM 405mg; FIBER 4.4g; IRON 2.3mg; CARBOHYDRATE 40.4g

Cooking Light, AUGUST 2007