If you ask me, one of the greatest partnerships in flavorland is potatoes and curry. BFFs 4EVAR 4REALZIES. And we all know the best way to seal a friendship bond is to mash it up and roll it into a ball...right? These are golden nuggets of soft comfort, with sweetness from carrots and corn and peas. When smooshed between some hot naan bread it is a sandwich of carb sexiness. You could also serve these as an appetizer, though they are better hot or warm. I baked them to give them structure, then finished them in a skillet with oil to get the extra browning.
Curry Potato Balls
-4 russet potatoes, peeled and quartered
-1 Tablespoon butter
-1 medium yellow onion, diced
-1 shallot, diced
-4 cloves garlic, chopped fine
-2 Tablespoons curry powder
-1/2 teaspoon turmeric
-1 teaspoon ground ginger
-1/2 teaspoon cardamom
-8 oz. bag frozen mixed vegetables (corn, carrots, green beans, peas) thawed or steamed and chopped
-3 Tablespoons flour
-2 Tablespoons Greek Yogurt
-Salt and pepper
Heat oven to 450ºF
Bring a large pot of water to a boil. Add some salt and the potatoes and cook for about 15 minutes until potatoes can be pierced with a fork. Remove potatoes from water and press through a potato ricer into a large bowl. Set aside to cool.
Meanwhile, cook onion and shallot in the butter until nice and caramelized, about 15 minutes over medium heat. Add the spices and cook until fragrant, about 2 minutes. Add the vegetables and garlic. Cook until just soft. Let cool for about 10 minutes until you can handle it with your bare hands.
Add the eggs, flour and yogurt to the cooled potatoes, along with some salt, to taste. Stir with a fork until mostly combined. Add the vegetables mixture and combine, using your hands. Roll the mixture into 1.5" to 2" balls and place into glass casserole dishes that have been coated with butter or oil or cooking spray. Bake for 25-30 minutes until cooked through and golden, turning once, gently with tongs, halfway through. If desired, finish in a skillet with butter or olive oil for more browning. Serve with plain yogurt and mango chutney on naan bread or pita bread.
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