Stuffed Potato Cakes

I thought I would try some new dishes for tonight's Indian feast. First up: these stuffed potato cakes. As far as stuffed things go, they are pretty easy to make. The boys loved them, and so did I.

INGREDIENTS

- 3 large yukon gold potatoes

- 1 tsp salt

- 1 tbsp margarine

- 1 small onion, diced

- 1" piece of ginger, minced

- 1/2 tsp chili powder

- 1/2 tsp tumeric

- 1 tbsp chopped cilantro

- 1/2 cup frozen peas

- 1 tsp lemon juice

- 1/4 tsp garam masala

- 1/2 cup soy milk

- 1/4 tsp lemon juice

- 1/3 cup bread crumbs

- oil for frying

METHOD

Makes 5 large, or 10 small, potato cakes

1. Boil potatoes with skins on for about 15 mins, until tender. Drain and set aside to cool. When cool, peel and mash. Add 1/2 tsp of salt and knead for 1 min until smooth. Set aside.

2. While potatoes are cooking, saute onion and ginger in the margarine over medium heat for 5 mins. Add chili powder, tumeric, cilantro and cook for 1 min. Add peas and mix well. Add a splash of water if needed, and cook until peas are heated through. Add lemon juice and garam masala and mix well. Remove from heat and let cool.

3. Divide potato mixture into 5 or 10 pieces. Flatten a piece in your hands and place a tbsp (less for smaller cakes) of the pea mixture of in the middle. Fold potato mixture over and seal all sides. Repeat.

4. Mix soy milk and lemon juice together in a small bowl. Place breadcrumbs in a separate bowl. Dip potato cake in the soy milk and roll in breadcrumbs. Fry in oil over medium heat for 2-3 mins per side, until golden brown.

5. Drain potato cakes on a paper towel or paper bag and serve.