Low FODMAP #24: Potato cakes with a surprise

Making friends with restrictions, surviving happily on a low FODMAP diet #24: Potato cakes with a surprise

And The Holidays begin today!! Yogesh and I are at the airport ready to take off for a mini Europe tour and visit our cousins in France and Finland. We will meet my cousin, Katha in Paris and spend some time together in Paris, Lille, Brussels, Amsterdam, Copenhagen and Stockholm. Our final destination is Helsinki, where we will get to see Moon Bhaia and most importantly, Rumana Boudi, who is pregnant with the first baby of our generation in the family. I can’t wait to see her!!

Just because I am traveling a bit the next few days, it does not mean the challenge will not be completed! I shall keep blogging till I get the 30 recipes up. The time difference might affect things a little bit, but I WILL keep things moving.

Here is the recipe for potato cakes that I made for my brother, Sudipta, when we visited him last. They are not the fastest snack to make, but the end product is absolutely worth it. Also traditionally these cakes are deep fried, but I tried stay away from that, and they still tasted really good. There are some things that are only best deep fried, like pakoras and potato latkes, but others like potato cakes taste better when they are not drenched and soaked in oil.

Ingredients:

• 3 potatoes
• ½ shredded carrot
• 1 tablespoon
• 2 tablespoon oil
• ¼ teaspoon turmeric powder
• ¼ teaspoon chili powder
• ¼ teaspoon coriander powder
• 3 eggs
• 2 tablespoon chives
• 1 green chili
• gluten free/low FODMAP bread crumbs (optional)
• salt and pepper to taste

Directions:

1. Boil the potatoes in salt water till just soft (do not over boil)
2. Peel and mash the potatoes
3. Mix in the shredded carrot, rice powder, turmeric powder, chili powder, coriander and salt
4. Heat ½ tablespoon oil on a pan and add in the mashed potatoes
5. Stir the mixture for about 5 minutes (this step gets rid of some of the moisture from the potatoes); set aside to cool
6. While the potato mixture cools, whisk the eggs with salt, pepper and chives and scramble; set aside
7. Once the potato mixtures cools, mix in 1 egg and make 2 inch balls with them (this recipe makes ~10)
8. Make a dip in the potato ball, fill in with the scrambled egg, remake the balls with the scrambled egg inside
9. Flatten the balls
10. If you have a low FODMAP version of breadcrumbs, coat the cakes with the breadcrumb
11. Heat oil on a pan, ~1/2 tablespoon, and fry the cakes till golden brown on each side. Do not overcrowd the pan, fry in batches.
12. Serve with your favorite sauce!

I tried with and without the breadcrumb coating and they are both pretty good! The ones with breadcrumbs were a little crispier.

These cakes look like they are made of only potatoes, but when one bites into it, the scrambled eggs and chives jump out taking one by surprise. These are so good! I made 10 of these and Yogesh and Sudipta finished them in less than 5 minutes.

Most of my snack ideas come from my aunt, Niva Aunty. She makes so many different kinds of these cakes and other snacks, it’s ridiculous! We call her the queen on snacks. May be next time I visit her I can come back to you with a few more varieties.

See you from Paris tomorrow!