Cake, Batter, and Bowl

Indian Spiced Chicken and Potato Cakes

Main Dishes

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

Gruyere Risotto with Asparagus and Mushrooms

I apologize if you had trouble with my blog earlier this week. I tried to upgrade my WordPress account and the theme completely crashed – ugh. Luckily, my better half is a computer whiz and very supportive of my blogging. He stayed up until 5am – yes, 5am – to fix it...

Salmon over Coconut Broth with Baby Bok Choy, Snow Peas, and Mushrooms

I have to admit that even though I consider myself a “foodie,” sometimes hearing about the local/organic food debate tires me out. Ideally, we’d all get all our food from farmers in our state who use no pesticides, right? But it’s not really economical for most people...

Halloween Pumpkin Quesadillas

I apparently have a bit more Martha in me than I’ve previously appreciated because when I stumbled upon some habanero lime flour tortillas at Trader Joe’s the other night, my eyes got wide with excitement and I squealed, “they’re orange, they have bright orange...

Goat Cheese Pizza with Spinach, Mushrooms, and Tomatoes

We rarely order pizza or make it at home, because I get free pizza at lunch meetings at least two times a week at work. This is a very common perk in science, and I’m sure I could find pizza to eat at seminars every day if I hunted around enough! But, I actually...

Eggplant and Orzo Stuffed Red Peppers

Whenever I ask Apolinaras where he’d like to go out to dinner, he inevitability suggests his favorite BBQ place in Boston, Blue Ribbon. I have to admit that I’m a pretty big fan too, and actually just writing this post is making me crave some pulled pork and burnt...

White Pizza with Sausage, Pancetta, Leeks, and Parmesan

Apolinaras and I recently celebrated our eighth wedding anniversary with a trip to Martha’s Vineyard over Memorial Day weekend! I really can’t believe it’s already been eight years. It was our last vacation before the baby arrives, so there was nothing on our agenda...

Chicken Parm Eggplant Stacks

Do you enjoy any odd snack foods? I have a thing for croutons. Not only do I go out of my way to scoop as many as is politely possible onto my salad plate at buffets, I also really like snacking on them on their own – yep, right out of the package and usually when I’m...

Spinach, Bacon, and Blue Cheese Stuffed Pecan Crusted Chicken Breasts

I’m often asked how I manage to post original recipes so often while working long hours and hitting the gym the majority of the days of the week. Well, what I usually do is work in bursts. I may perfect three or four recipes in one weekend and then take a break. I...