instant vegetable patties

Ingredients

• Servings: 6
• 2 baking potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 cup frozen green peas, thawed
• 2 fresh green chile peppers
• salt to taste
• 1/4 teaspoon chili powder
• 1/2 teaspoon lemon juice
• 1 (8 ounce) can refrigerated crescent roll dough

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes; drain.
• in a medium saucepan over medium-low heat, heat oil and add cumin seeds. as they begin to sputter add turmeric and coriander, then potatoes, peas and green chile peppers. stir in salt and chili powder; cook, stirring occasionally, for 5 minutes. stir in lemon juice.
• roll out crescent dough; fill each roll with potato mixture and form into patties.
• bake in a preheated oven for 20 minutes, or until evenly browned.