Om Patiala Cakes
- 3 medium potatoes (1 pound), boiled, peeled, and mashed
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 5 to 6 slices white bread
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons finely chopped fresh mint leaves
- 1 teaspoon salt
- 6 to 7 fresh Thai, cayenne, or serrano chilies, finely chopped
- Vegetable oil for deep-frying
- Shells: In large bowl combine potatoes, salt, and turmeric.
- Briefly moisten bread slices under running water. Squeeze slices between palms of hands
to remove excess water; add to potatoes. Knead potato mixture well to form soft,
smooth dough not unlike bread dough. Add 1 tablespoon vegetable oil; knead for additional
1 to 2 minutes.
- Break up dough into 12 equal portions; shape each portion into a round. Cover
with a clean, slightly damp cloth or plastic wrap.
- Filling: In small bowl mix well all ingredients for filling; divide
into 12 equal portions.
- For assembling and frying kebabs: Grease palms of hands with a little oil. Remove
a potato round. Press it between palms of hands to form a patty roughly 1/4-inch
thick and 3-inches in diameter. Place 1 portion of filling in center. Gather up
corners of potato shell and bring towards center to cover filling. Pinch gathered
edges together to seal shut. Gently shape into 1/2-inch thick patty roughly 2-inches
in diameter. Repeat with remaining potato rounds and filling.
- In wok or 3-quart saucepan heat vegetable oil (about 2 to 3-inches deep) on medium
heat until thermometer inserted in oil registers 350 degrees F.
- Gently slide 6 patties into hot oil and fry 4 to 6 minutes, turning once or twice,
until golden brown and crispy. Remove with slotted spoon; drain on paper towels.
Repeat with remaining patties.
Sidebar: In India, kebabs are variously shaped bite-size pieces of meats, fish,
or vegetables that are either grilled, deep-fried, or cooked in a griddle. In the
western world they are always considered chunks of meat or vegetables that are skewered
This is a great "do-ahead" dish that can be re-heated in an oven before
service. The crispy potato shells regain their crunchy exterior when re-warmed in
a 300 degree F preheated oven. Due to this fact alone, they lend themselves well
to their freezer home for up to a month. To thaw place in a cookie sheet, still
frozen, and re-heat in 300 degree F preheated oven, 20 minutes or until warm in
If you are averse to deep-frying, these kebabs can be pan fried in a skillet.
Follow the same steps for assembling them. Heat non-stick skillet with 2 tablespoons
oil over medium heat; arrange as many kebabs as possible in a single layer without
over-crowding. Cook underside 5 to 7 minutes until golden brown and crispy. Flip
kebabs and cook other side 5 to 7 minutes until golden brown and crispy. Remove
from skillet and drain on paper towels. Repeat with remaining kebabs.
Source: Om Restaurant, Minneapolis, Minnesota