Indian-Spiced Baked Potato Cakes

• 1 teaspoon canola oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon kosher salt
• 4 1/2 cups peeled shredded baking potato (about 2 pounds)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons canola oil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• Dash of ground red pepper
• Cooking spray
• 5 tablespoons light sour cream

1. Preheat oven to 400u0b0.
2. Heat 1 teaspoon oil in a small skillet over medium heat. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly. Remove from heat. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.
3. Gently squeeze potato to remove excess moisture. Combine potato, spice mixture, parsley, 2 tablespoons oil, turmeric, and peppers in a large bowl. Divide mixture evenly into 10 (1/3 cup) portions; place on a baking sheet coated with cooking spray. Flatten to 1/2-inch thickness. Bake at 400u0b0 for 16 minutes or until golden. Turn over; bake an additional 5 minutes. Serve with sour cream.

canola oil, mustard seeds, cumin seeds, kosher salt, baking potato, parsley, canola oil, ground turmeric, freshly ground black pepper, ground red pepper, cooking spray, light sour cream

Taken from www.myrecipes.com/recipe/indian-spiced-baked-potato-cakes (may not work)