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Curried Pea & Potato Croquettes

http://www.eatingwell.com/recipes/pea_potato_croquettes.html

From EatingWell:  January/February 2013

Curry powder gives this pea and potato croquette recipe Indian flair. Serve these healthy pea and potato croquettes and zesty tomato sauce with sauteed spinach.

4 servings, 2 croquettes & 1/2 cup sauce each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Pierce potatoes all over with a fork. Wrap in parchment or wax paper and microwave on High until soft, 8 to 10 minutes.
  2. Meanwhile, heat 2 teaspoons oil in a small saucepan over medium-high heat. Add onion, 1 tablespoon curry powder and mustard seeds; cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until onion is tender, 10 minutes. Stir in 1/2 cup peas, cover; remove from heat.
  3. When the potatoes are cool enough to handle, cut into chunks and transfer to a large bowl. Add the remaining 1 1/2 cups peas and 1 teaspoon curry powder, garlic, salt and pepper; mash with a potato masher to the consistency of chunky mashed potatoes. Form into 8 croquettes (scant 1/2 cup each), 2 inches wide and 3 to 4 inches long.
  4. Beat eggs in a shallow dish. Place breadcrumbs in another dish. Dip each croquette in the egg and then coat with the breadcrumbs.
  5. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium heat. Cook the croquettes until browned on the bottom, 4 to 5 minutes. Gently flip, drizzle the remaining 1 tablespoon oil around the sides and shake the pan to distribute the oil. Cook until the second side is browned, about 4 minutes. Serve with the sauce.

Nutrition

Per serving : 420 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 93 mg Cholesterol; 64 g Carbohydrates; 15 g Protein; 9 g Fiber; 651 mg Sodium; 1116 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 2 fat

Tips & Notes