Posted: January 15 2011 in RecipesVegetables

1 pound russet potatoes, peeled, boiled, and drained well
3 ounces frozen peas, thawed
1 Tablespoon fresh cilantro, minced
1 teaspoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon San-J Thai Peanut Sauce
1 egg, beaten
6 ounces fresh white bread crumbs
Vegetable oil

Drain the potatoes as much a possible. While still hot, mash until they are light and fluffy. Add the peas, cilantro, curry powder, salt, pepper and San-J Thai Peanut Sauce, gently combining all ingredients. Using your hands, take a portion of the potatoes about the size of a small ice cream scoop and form it into a flattened cake. Repeat with the remaining potatoes to make about 10 cakes. Dip each cake into the beaten egg and then cover with bread crumbs. Prepare a large skillet by heating the oil until hot, but not smoking. Place 2 to 3 cakes in the oiled skillet and fry over medium-high heat for about 3 minutes on each side, or until browned and warm throughout. Serve immediately.

Makes 5 Servings

Recipe from San-J’s website