Indian Mashed Potatoes and Potato Tikkis

Indian Mashed Potatoes and Potato Tikkis
      Contributed by the AICR

Cook once and make two dishes to serve on consecutive nights.
Each incorporates other vegetables with the potatoes, along with healthy spices.

Ingredients

1 cup baby spinach leaves, chopped
1/4 cup reduced fat (2%) milk, warmed
1/4 tsp. cayenne pepper, or to taste
2 large egg whites
1 tsp. salt
2 pounds yellow-fleshed potatoes
2 Tbsp. unsalted butter, divided
2 scallions, green part only, chopped
1 cup frozen carrot and pea mix
2 tsp. curry powder, divided

Place potatoes in large saucepan with 2 inches of cold water.
Cook over medium-high heat until thin knife meets slight re-
sistance when inserted into center of largest potato,20-25
minutes.

Drain potatoes and divide between two mixing bowls.

In small saucepan, heat 1 tablespoon of butter over medium heat.

Add scallions and cook until bright green and soft, 4 minutes.

Set scallions aside. In another small pot, cook carrots and peas
according to package directions. Drain well and set aside.

Indian Mashed Potatoes

To prepare mashed potatoes, using strong fork, coarsely mash
potatoes. Mash in 1 teaspoon of curry powder. Add spinach and
scallions and their butter, and mash to combine with potatoes.
Add milk 1 tablespoon at a time; mash until potatoes are fluffy.
Season to taste with salt and serve immediately.

Potato Tikkis

To prepare tikkis, peel potatoes and mash coarsely. Mash in
remaining curry powder, cayenne pepper and remaining table-
spoon of butter. Mix in egg whites and 1 teaspoon salt until
potatoes are smooth and doughy. Mix in carrots and peas.

Form mixture into 12 half-inch thick patties.
Place on plate, cover and refrigerate up to 24 hours.

Coat heavy skillet liberally with cooking spray and set over
medium-high heat. When pan is hot enough for drop of water
to sizzle, add half tikkis and cook until browned and crusty
on bottom, ~ 3 minutes.

Turn and crisp on second side, ~ 3 minutes. Respray pan and cook remaining tikkis.

Serve hot or warm.
Makes 6 servings (2 tikkis per serving).

Per serving: 190 calories, 4.5 g total fat (2 g saturated fat),
34 g carbohydrate, 5 g protein, 4 g dietary fiber,
405 mg sodium.