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

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