Title: Pakistani Potato Kebabs
Categories: Vegetable Check
Yield: 20 Pieces

1 1/4	lb	Red potatoes (4 med)
1/2	ts	Salt
1/4	c	Onion(s), finely chopped
4 1/2	ts	Ginger, finely chopped
1		Green chile cored, seeded, finely chopped
3/4	ts	Cumin seeds, toasted
1/3	c	Cilantro leaves and stems chopped, tightly packed
6	tb	Breadcrumbs
2	tb	Lime juice
1/2	ts	Salt
1/8	ts	Pepper
1/2	c	Clarified butter vegetable oil or combination

Put potatoes in a saucepan, cover with water, and add the salt. Cover and bring to a boil. Reduce heat and cook for another 15 minutes, or until potatoes are thoroughly cooked and soft enough to mash. Drain and cool.

In a large mixing bowl, mash the potatoes, leaving them a little chunky, Add the onion, ginger, chile, cumin seeds, cilantro, breadcrumbs, lime juice, salt and pepper. Blend thoroughly. Let mixture stand for 15 minutes, then shape into small patties, about 2-inch in diameter and -inch thick, taking care to smooth out the edges so the patties don't come apart as they cook.

Heat the butter or oil in a heavy skillet. When it's sizzling hot, put as many patties in the pan as will fit without touching. Turn when they're crispy and golden brown, about 3 minutes. Cook the other side until crispy, and remove from pan with a slotted spatula. Dry on a cooling rack covered with paper towels. Fry the remaining kebabs. Serve immediately or put in a low oven to keep warm.

Fine Cooking April-May 1995

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