Samosa-Inspired Hash Brown Patties

24 May

Use the food processor to process the veggies and the rest is easy.

makes 12-14 patties
1 large onion, quartered
1/2″ piece of ginger
3 cloves garlic
1 Tbsp oil
1 tsp mustard seeds
1 cup chickpea flour (aka gram flour, besan)
1 cup bread crumbs
2 tsp 1 1/2 tsp Goya Adobo
2 tsp cumin
1/2 tsp turmeric
(1/4-1/2 tsp crushed red pepper)
3 cups frozen grated potatoes (hash browns)
1/2 cup frozen peas
1/4 cup loosely chopped cilantro
1/2 cup water (or more)

Process the onion, ginger and garlic. Heat a skillet with the oil. Add the mustard seeds until the begin to pop (about 30 sec-1 minute), and then reduce to medium low. Stir in the onion mixture and let cook until soft and fragrant – or at least until the dry ingredients are measured and mixed and the food processor is washed 🙂

Mix together the chickpea flour, bread crumbs and spices. Stir in the onion mixture, and then the potatoes, peas and cilantro. Add in the water, adding a little more if necessary, to get the mixture to a thick paste. Let sit while you do your clean-up, etc. (at least ten minutes, but longer is fine).

Heat a nonstick skillet or griddle, lightly oiled if you prefer with spray oil. Form about 1/4 cup of the mixture into a patty and place on the skillet. Cook 4-5 minutes on each side, covering for the first side. Keep warm in a warm oven.

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