Curried potato patties with zucchini salad
Try our flavorful Curried Potato Patties with Zucchini Salad! Made with spiced potatoes, lentils, and a refreshing zucchini and mixed greens salad, this dish is topped with creamy Greek yogurt and a hint of cumin. A delicious, healthy recipe perfect for any meal!
- 02 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Curried potato patties with zucchini salad combine the warmth of spicy curry with refreshing zucchini and greens, creating a delicious and balanced meal. This dish is not only nutritious but also satisfying, perfect for lunch or dinner. Follow these steps to create a delightful meal that will impress your taste buds and guests alike.
Ingredients:
Instructions:
- Peel and dice the potatoes.
- Place them in a pot of water, bring to a boil, and cook until tender (about 15-20 minutes).
- Drain and mash the potatoes. Set aside.
- While the potatoes cook, finely chop the onion.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Sauté the onion until soft and translucent (about 5-7 minutes).
- Add the curry powder to the sautéed onions and cook for another minute.
- Drain and rinse the lentils.
- In a large bowl, combine the mashed potatoes, seasoned onions, and lentils. Mix well.
- Form the mixture into patties (approximately 8-10 patties).
- Wipe out the skillet and add the remaining olive oil.
- Heat over medium-high heat.
- Cook the patties in batches, 3-4 minutes per side, until golden brown and crispy.
- Place the cooked patties on a paper towel-lined plate to drain any excess oil.
- While the patties are cooking, grate the zucchini.
- In a small bowl, mix the grated zucchini with the Greek yogurt and ground cumin.
- Season with salt and pepper to taste.
- On each serving plate, place a handful of mixed greens.
- Top with a couple of curried potato patties.
- Add a generous spoonful of the zucchini salad on the side.
- Serve immediately while the patties are warm and crispy.
Tips:
- Choose starchy potatoes, such as Russet or Yukon Gold, for a better texture in the patties.
- Drain the canned lentils well to avoid excess moisture in the patties.
- Shred the zucchini and squeeze out excess water using a clean cloth or paper towel to prevent the salad from becoming soggy.
- If you're short on time, you can prepare the patties ahead and reheat them before serving.
- Adjust the level of curry powder to match your heat preference.
- Serve the patties immediately after cooking for the best texture and flavor.
Curried potato patties with zucchini salad is an excellent meal choice for anyone who enjoys a blend of flavors and textures. The spicy patties paired with the refreshing salad will delight your palate. Whether you are cooking for yourself or for a crowd, this recipe is a guaranteed hit. With the provided tips, you can ensure your dish turns out perfect every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 13g | 34% |
| Sugar 9g | 9% |
| Fat | |
| Fat 18g | 21% |
| Saturated 3.28g | 11% |
| Cholesterol 5mg | - |
| Vitamins | |
| Vitamin A 9ug | 1% |
| Choline 70mg | 12% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 3.18mg | 20% |
| Vitamin B6 0.83mg | 49% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 50mg | 53% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.49mg | 0% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 370mg | 29% |
| Potassium, K 1350mg | 40% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 2.31mg | 21% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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