I dont know why I dont feel the urge to take part in all the food events that take place in the food blog world. I ought to, but I dont. I dont know what it is - but maybe the sheer number of events is overwhelming, maybe my imagination isnt up to the task, maybe I dont want to take part in one and not another... because believe me, they're all interesting events and I always, ALWAYs follow the various submissions because they're so fascinating. I just dont contribute. It could be that the task of putting myself up there with all the fabulous bloggers is daunting. Or maybe I'm just too damn lazy. On the evidence of my life thus far, that is probably the most likely reason.
But when the lovely, funny, ever-so-talented Vaishali of Happy Burp dropped by my blog to kick my ass subtly and politely, I had to get off it - if only to provide her with the target - and make something for the event she was hosting. That's Jihva for Potato. Perfect timing - the ass-kicking and the ingredient both. After all, who doesnt love a potato (unless it is of the human couch-type variety - and I can say this without guilt now that I'm no longer one myself... no longer sitting on Vaish's favourite target.) :)
So here it is, my entry for Jihva for Potato, inspired by a Moosewood classic low-fat low-calorie recipe. It's amazingly tasty for not being fried AT ALL, and it's great as a snack with a tomato relish, sour cream or your favourite topping. It even makes a yummy filler for a pita bread sandwich with hummus and/or tahini and salad.
PS. No step-by-step photos because my bl**dy cannibal card reader deleted them when I was trying to download! ARRRGH. Have to get a better one...
Recipe for: Low-calorie potato patties
2 large potatoes, peeled and cubed
2 cloves garlic, minced
1 salad onion or scallion, minced fine
2 tbsp parsley or coriander, chopped fine
1 tbsp fresh dill leaves, chopped, or 1 tsp dried
1 egg white
2 tbsp non-fat yogurt or sour cream
1 tsp paprika
1 tbsp olive oil
2 cups fresh fine bread crumbs (use French bread if you like, to cut down even more on fat)
1 tsp red chilli powder (optional)
Salt and fresh ground black pepper to taste
1. Put the potatoes and garlic in a saucepan and pour in water till the potatoes are covered fully.
2. Bring to a boil, then cover and simmer for 15-20 minutes or till the potatoes are cooked. Drain the potatoes (save the stock for soup).
3. Place the minced scallion, parsley/coriander, dill leaves, yogurt/sour cream, paprika, egg white, 1/2 cup breadcrumbs and the potatoes in a large bowl and mash thoroughly by hand. (Using a food processor would make it too gloopy.) Add salt and pepper to taste (and red chilli powder if using) and mix well.
4. Heat the oven to 180C. Pour 1 tbsp olive oil on a baking sheet and spread it using your hands. This will also oil your hands so that the sticky dough will be easier to handle.
5. Form round patties from the dough and dip each one in the breadcrumbs, making sure to coat both sides thoroughly. Place on the oiled baking sheet.
6. Bake at 180C for 15 minutes, then turn the patties over and bake for another 15 minutes, or till the edges turn golden brown.
7. Serve warm or at room temperature with a selection of toppings as a snack or appetizer.