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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, cook potatoes in enough boiling salted water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher. Season to taste with salt and black pepper. Cool until easy to handle.
In a food processor, combine peas, ginger, 1/2 teaspoon garam masala, cilantro, 1/4 teaspoon salt and cayenne. Cover and process until nearly smooth.
Using wet hands, shape mashed potatoes into 12 balls; flatten balls. Divide pea mixture among mashed potato portions; wrap potato around pea mixture. Flatten balls into 2-1/2-inch patties (some of the pea mixture may be visible).
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half of the patties for 4 to 6 minutes or until golden brown, turning once. Remove and drain on paper towels; cover and keep warm. Repeat with 2 more tablespoons oil and the remaining patties.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add onion and jalapeño; cook for 2 to 3 minutes or just until onion is tender. Stir in the remaining 1/2 teaspoon garam masala, coriander and turmeric. Cook and stir for 1 minute. Stir in tomato; cook for 1 minute. Stir in chickpeas, water and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered, until sauce reaches desired consistency. Season to taste with salt and black pepper.
Serve potato patties with sauce. Top with yogurt and sprinkle with additional cilantro.