Indian Spiced Chicken and Potato Cakes

Whew, what a week! We moved and are finally mostly unpacked, although the guest bedroom is still a bit of a disaster and we need to go shopping for a few accessories (rugs, mirrors, etc). The most important room is completely organized and fully functional already though – the kitchen, of course! I made a super easy meal the third night in our new place – Mediterranean Couscous with chicken sausage, and it was so nice to have a home cooked meal after too many nights of takeout. And tonight, I finally found enough time to whip something up for my blog!

I made golden mashed potato cakes stuffed with shredded chicken, peas, and a bunch of Indian spices. The chicken addition was inspired by my Avocado Chicken Cakes. Can’t wait to cook again!

Indian Spiced Chicken and Potato Cakes
Printable Recipe

Ingredients:
6 tablespoons canola oil
1 large yellow onion, chopped
1 tablespoon chopped ginger
4 garlic cloves, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 1/2 teaspoons salt
3 pounds Yukon gold potatoes, scrubbed, peeled, and cut into chunks
1/2 cup milk
1/4 cup unsalted butter, melted
1/2 cup all-purpose flour
4 cups cooked shredded chicken (I poached 4 chicken breasts)
2 cups frozen peas, thawed
7 tablespoons of your favorite chutney or Greek yogurt (I mixed a bit of tamarind sauce with Greek yogurt)

Directions:
Heat 1 tablespoon canola oil over medium high heat in a large nonstick skillet and sauté onion for 5 to 7 minutes or until tender; add ginger and garlic and sauté 1 additional minute. Add coriander, cumin, cayenne pepper, turmeric, and salt. Immediately remove from heat and stir until spices are fragrant.

Meanwhile, bring a large pot of water to a boil over high heat. Add potato chunks to the pot and boil for 10 to 15 minutes or until fork tender. Drain and mash in a large bowl; stir in milk and butter until smooth. Mix in cooked onion mixture and flour until smooth. Stir in chicken and peas. Shape mixture into 14 cakes.

Heat 1 tablespoon oil over medium high heat in a nonstick skillet. Add 3 cakes and cook until golden brown, about 2-3 minutes per side. Repeat with remaining oil and cakes. Drizzle chutney evenly over cakes. Makes 7 servings of 2 cakes each.

Nutrition: 608 calories, 21.2g fat, 6.0g fiber, 39.2g protein per serving
Cost: $1.73 per serving

13 Responses to Indian Spiced Chicken and Potato Cakes

  1. I know what you mean about craving a home-cooked meal after too much eating out. There’s nothing better than something you made yourself! And man, you really treated yourself on one of your first nights in. These sound amazing! I love savory little cakes like these. Need to bookmark this one.

  2. I can’t wait to cook again either :) Except I am not excited to unpack… I need some more time off! These sound fantastic. Let me know what size rug you are looking for (or if you liked my bedroom rug), don’t need it for the new place so it was just going to go into storage!

  3. Thanks to all!

    Emily – It’s nice because then you can have it as a main dish and get in a little extra protein!

    Natalie and Cara – Using sweet potatoes is a great idea!

    Shannon – We need a runner rug so I don’t think yours will work, but thanks for the offer :)

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