Indian Vegetable Pancakes (1 serving = 2 cakes)

4 1/2 cups peeled and cubed potatoes (1 inch chunks)
1 1/2 to 2 tsp salt
2/3 cup canola oil
1 1/2 tsp cumin seeds
1 1/2 tsp black mustard seeds
1 tsp tumeric
1 1/2 cups chopped onions
1 1/2 cups diced red bell pepper
2 cups peeled and grated carrots
3-4 drops of Tabasco, or more to taste
2 cups frozen peas
1 cup bread crumbs

1. In a large pot, bring 2 quarts of water to a boil. Add the potatoes and 1/2 tsp salt and simmer for 10-15 minutes, until tender. Drain the potatoes and reserve some of the cooking liquid. Place the potatoes in a large bowl, moisten them with about 2 Tbsp of the reserved cooking liquid, and mash them with a potato masher.
2. Warm 2 Tbsp oil in a 10-inch skillet on medium heat. Add the cumin and mustard seeds and cook about 30 seconds, until the mustard seeds begin to pop. Add the tumeric, 1 tsp salt and the onion and continue to saute for 8-10 minutes, until the onions are soft. Stir in the peppers and carrots and cook for about 5 minutes more, until crisp-tender, adding a splash of water, if needed, to prevent sticking. Sprinkle on a few drops of Tabasco; then add the peas and stir for 1-2 minutes, until the peas soften.
3. Transfer the vegetables to the bowl of mashed potatoes and stir in 1/4 cup of the bread crumbs. Rinse and dry the skillet. Mix together the vegetables and potatoes, and if necessary, adjust the salt and Tabasco. Divide the potato mixture to form 12 round patties, each about 3 inches across. Set aside on a platter. Sprinkle the remaining bread crumbs on the 12 patties, about 1/2 Tbsp per side.
4. Warm 3 Tbsp of the oil in the skillet until hot. In batches, fry patties about 5 minutes per side. Remove with slotted spatula and drain on paper towels. Repeat with remaining patties.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGANO32.