If you like hash browns, you will love these flavor-packed patties, made with more than just potatoes: It also has bananas, spices, onions, garlic, and a chile. The cumin and coriander seeds are toasted first to bring out their flavor before grinding in a mortar and pestle or a spice mill. If you aren't a fan of using a mortar and pestle, take a small coffee grinder and turn it into a dedicated spice mill. Simply wipe it down after every use.

Meherwan Irani

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Credit: Photo by Joel Goldberg / Food Styling by Mallory Lance

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the potatoes with water by 2 inches; bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain and let cool completely. Peel the potatoes and transfer to a medium bowl; mash roughly (don't over mash).

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  • In a large pot, cover the bananas with water by 2 inches; add the turmeric and a pinch of salt. Bring to a boil and cook until a knife easily pierces through the peel and the banana itself, about 15 minutes. Drain and let cool completely before peeling. Add the peeled bananas to the bowl with the potatoes.

  • In a small dry skillet, toast the cumin seeds over medium heat until fragrant and begin to darken slightly, about 2 minutes. Cool and crush with mortar and pestle or grind in a spice mill.

  • Mash the cooked and cooled bananas with the mashed potatoes. Mix in the crushed cumin, onion, cilantro, garlic, ginger, chile, 1/2 tsp of kosher salt, and a large pinch of black pepper.

  • Mix the potato-banana mixture just until a soft dough forms (don't overwork the dough), about 1 minute. Taste for salt and add as needed. Divide into 8 evenly sized balls (halfway between a golf ball and a tennis ball size is best).  Press each ball firmly into a round or oval shape about 1/4 inch thick. 

  • In one shallow wide bowl, add the flour. In a second shallow bowl, beat the eggs. In a third, add the panko. Dredge the patties in the flour, brushing off any excess, then add to the beaten egg and turn to coat; allow excess egg to drip back into the bowl.  Coat the patty in the panko. Transfer to a baking sheet.

  • In a large skillet (non-stick or cast iron works great), add about 1/4 inch of oil. Heat the oil over medium heat until it begins to shimmer. Working in batches, fry the cutlets until deep golden brown and crispy, 2 to 3 minutes per side. Serve with spicy ketchup (Maggi ketchup is terrific, or you can mix sriracha with regular ketchup and a pinch of sugar) and lime wedges, for squeezing over.

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