• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

The flavor of these Mustard or Garlic-Spiked Crispy Potato Cakes will transport you straight to India for street food!

• 2 pounds medium-sized red-skin potatoes
• 6 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first), coarsely chopped
• 4 large cloves garlic
• 2 or 3 fresh green serrano chilies, stems discarded
• 1 cup firmly packed fresh cilantro leaves and tender stems
• 1 teaspoon coarse sea or kosher salt
• ½ teaspoon ground turmeric
• ¼ cup finely chopped fresh cilantro leaves and tender stems
• ¼ cup finely chopped fresh curry leaves (optional)
• 2 or 3 fresh green serrano chilies, stems discarded, finely chopped
• 2 tablespoons healthy oil (such as olive oil, avocado, or grapeseed oil)
• 1 teaspoon black or yellow mustard seeds
• ¼ cup freshly-squeezed lime juice
• 1 cup chickpea flour, sifted
• ¼ cup white rice flour, sifted
• 1 teaspoon coarse sea salt or kosher salt
• Healthy oil with a high smoke point (such as light olive oil, avocado, or grapeseed oil), for deep-frying

Click Here For Step-By-Step Instructions