Exotic Indian Spices Add Kick To Patties
Cilantro adds fresh flavor to dishes
DIANA HELFAND PHOTO
When the woman she was working for moved back to the Mainland eight years ago, Kaneohe resident Jhanna Kanoa seized the opportunity to start her own business. With hard work and dedication, One Theory Cleaning has become very successful.
Jhanna finds cleaning her customers’ homes and businesses very satisfying, with the added benefit of keeping her in good shape. Born and raised on the Windward side, Jhanna is a Castle High School graduate with a large family. She helps care for her 10 nieces and nephews, and enjoys spending quality time with them. She participates in outdoor activities, especially hiking our beautiful mountain trails. She eats healthy food, goes to the gym for exercise and likes meeting new people when she travels. Her Chihuahua-terrier mix Cocoa is her constant companion.
Jhanna says many of her clients have become friends and like to cook for her. Indian food is one of her favorites.
This recipe is dedicated to Jhanna, who helps people keep their homes and businesses clean.
Coriander is native to the Mediterranean, and its seeds are among the world’s earliest known spices. There is evidence that the ancient Greeks used it as a remedy as early as 1400 B.C. Coriander is made from ground dried seeds of flowers of the cilantro plant, and the taste is often compared to sage or cumin. Whole or ground coriander seeds are used to add flavor to foods, including seafood, fish, rice, chicken, curries and baked goods. It also is an ingredient in curry and garam masala, essential spice mixtures in Indian cuisine. The dried seeds keep for about a year.
Garam masala can be found in ethnic food sections of most supermarkets or specialty food stores. A blend of dry-roasted ground spices, there are many variations, but most commercial garam masalas usually contain dried red chili, fresh green chili, garlic, ginger, sesame, mustard seeds, tumeric, coriander, cloves, black pepper, cardamom, cinnamon, bay leaves, cumin, nutmeg and fennel. Garam masala can be used during cooking or sprinkled on top of the food after it is cooked.
SAVORY POTATO AND CHICKEN PATTIES
* 5 medium-size potatoes, peeled and cooked until tender
* 1 large boneless, skinless chicken breast, cooked and diced into small pieces
* pinch salt, or to taste
* 1 tablespoon garam masala
* 2 tablespoons coriander powder
* 1 teaspoon ground black pepper
* 8 cilantro leaves, finely chopped
* 1/3 cup panko crumbs
* canola oil, for frying (I prefer non-GMO)
Drain potatoes, place in large bowl and mash well. Mix salt, garam masala, coriander, pepper and cilantro until well-combined. Add to potatoes, mixing until all spices are incorporated. Add diced chicken and mix to blend. Shape mixture into patties about 3 inches in diameter and 1/2 inch thick, and coat with panko flakes.
Heat about 2 tablespoons oil in a large frying pan over medium heat. Fry patties until golden brown on both sides, adding oil as needed.
Makes about 10 patties.
Approximate Nutrition Information Per Patty:
Calories: 190
Fat: 6 grams (depending on how much oil is used)
Cholesterol: 30 milligrams
Sodium: 150 milligrams (depending on how much salt is added)
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