Fish Recipes for Fridays!
These cuisine spanning seafood recipes will help prevent Fish Friday burnout this Lent!
Potato Vada
So we've been working from home the whole week due to COVID-19 which has meant more opportunity for hot breakfasts and afternoon snacks. We have also been trying to use what's in our fridge and our leftovers in creative ways. We celebrated St. Patrick's Day this year on a much smaller scale then our norm, just the very immediate family, but we still had plenty of leftover roasted potatoes. So, when 3pm snack time rolled around I decided to use them by making vada. As I've mentioned before, I'm a big fan of Vada, part of the reason I like making Vada is because they are simple, quick, can be made with pretty much any veggie leftover.
Here's my recipe:
Prep Time: 10 mins.
Cook time: 10 mins. Potato Vada
This is a great quick afternoon snack recipe, it's also a great way to use up leftover mashed potatoes.
Ingredients
- 2 Yellow Potatoes, cooked
- 1/2 cup Chickpea Flour
- 1/4 cup Rice Flour
- 1 Small Red Onion, chopped
- 1 small bunch cilantro, chopped
- 1 Tbsp Garlic Ginger Paste
- 2 green chillies, chopped
- 1/2 tsp Asafoetida powder
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- A few Curry Leaves
- Salt
- 1 tsp Ghee, or Butter
- Oil for frying
Instructions
- Boil potatoes in their skins. Peel and mash in a bowl and mix along with flour, onion, garlic ginger, chillies, cilantro, asafoetida, and salt.
- Heat the ghee to hot and then add the cumin, mustard and curry leaves. When mustard seeds start to sputter add to the potato mixture and mix throughly. Form into 2" wide patties.
- Heat the oil in a pan to medium hot. Fry on each side till golden brown and crisp. Drain on paper towels. Serve hot with chutney. Enjoy!
Prep Time: 10 mins.
Total time: 20 mins.
Tags: potato vada recipe, potato vada, potato vadai, ugadi recipes, south indian snack recipes, gluten free, potato fritters
Nutrition
Calories: 77 per serving
If you're interested in other Vada recipes:
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