Ingredients
1 1/3
cups water
1
tablespoon butter
1/3
cup milk
1
cup Betty Crocker™ Mashed Potatoes
1 1/2
teaspoons garam masala
1
teaspoon chili powder
1
teaspoon ground coriander
1
teaspoon ground cumin
1/2
teaspoon ground ginger
1/2
teaspoon salt
2
tablespoons cornstarch
3/4
cup frozen sweet peas, cooked, cooled
2
tablespoons finely chopped cilantro
1
tablespoon finely chopped jalapeño chile
1/2
cup plain yogurt
3
tablespoons vegetable oil
6
small sprigs cilantro, if desired
Preparation
In 2-quart saucepan, heat water and butter to boiling. Remove from heat; stir in milk and potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Beat with fork until smooth. Transfer to medium bowl; let stand 10 minutes to cool.
Sprinkle garam masala, chili powder, coriander, cumin, ginger and salt over potatoes; stir to combine. Sprinkle cornstarch over mixture; stir to combine. Add peas, 1 tablespoon of the cilantro, and the jalapeño chile. Mix completely. In small bowl, mix remaining tablespoon cilantro with the yogurt; stir to blend, and set aside.
Divide potato mixture into 12 equal-size balls. Gently flatten each ball into 1 1/2-inch patty, 1/2 inch thick.
In 10-inch nonstick skillet, heat oil over medium heat. Working in batches, cook patties about 5 minutes, turning once, until brown on each side and heated through. Transfer to paper towel-lined plate; continue until all patties are cooked.
Serve topped with dollop of yogurt mixture; garnish with cilantro sprigs.
