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

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...

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Happy Halloween! We’re currently putting the final touches on Apolinaras’ costume and I’m hoping I can convince him to let me post a few pictures, but I don’t want to push my luck too much. I’m very excited that I even convinced him to dress up - this is only his...

Moroccan Spiced Chicken

I’ve gotten in a little summer routine in the kitchen lately. We can’t get enough zucchini and yellow squash and every Sunday I end up sautéing a bunch of the veggies (7 yesterday!) in my huge wok to enjoy alongside some chicken and carby side dish of some kind....

Mediterranean Chicken Sausage and Chickpea Skillet

We’re back! Our trip to Lithuania was amazing and I’m going to work on sorting through all our pictures this weekend so I can share a recap with you. There were two things I couldn’t wait to do once we returned home though – one was sleeping in our own bed because we...

Farfalle with Mushrooms and Goat Cheese Sauce

This pasta has Apolinaras’ name written all over it. I guess you could call him my muse from time to time. He looooves mushrooms and was so happy when I encouraged him to go ahead and put the pricey fresh shitakes in the grocery cart the other day. When I told him I...

Asparagus, Mushroom, Spinach, and Chicken Lasagna with Goat Cheese Sauce

Dinner party time! Shannon, Elina, and I decided to follow up our Spanish tapas party with a spring themed feast. Shannon rocked the appetizer course with a radish and polenta masterpiece and Elina’s scrumptious lemon strawberry shortcakes were the perfect sweet...

Caramelized Pineapple Pulled Pork Flatbreads

I hope everyone is enjoying the long holiday weekend! Apolinaras and I are celebrating our seventh wedding anniversary with a mini vacation in Portland, Maine, and the eats have been phenomenal so far. I’ll have a full recap soon! In the meantime, I thought sharing...

Thai Burgers with Plum Sauce and Spicy Slaw

I’ve slowly been working on a few recipes to go with my recap posts about our amazing trip to New Zealand, but I haven’t even started to go through all our pictures. The task just seems too overwhelming...but today I have a little teaser post – Thai turkey burgers...