Indian-Spiced Baked Potato Cakes

Ingredients

• 2 pounds baking potato shredded peeled
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 2 tablespoons canola oil 
• 0.5 teaspoon cumin seeds 
• 2 tablespoons parsley fresh chopped
• 1 Dash ground pepper red
• 0.3 teaspoon ground turmeric 
• 1 teaspoon kosher salt 
• 0.5 teaspoon mustard seeds 
• 5 tablespoons cup heavy whipping cream light sour

Equipment

• bowl
• frying pan
• baking sheet
• oven
• mortar and pestle

Directions

1. Preheat oven to 40
2. Heat 1 teaspoon oil in a small skillet over medium heat.
3. Add mustard and cumin seeds to pan; cook 2 minutes or until mustard seeds pop, stirring constantly.
4. Remove from heat.
5. Place spice mixture and salt in a mortar; crush seeds with pestle. Set aside.
6. Gently squeeze potato to remove excess moisture.
7. 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.
8. Bake at 400 for 16 minutes or until golden. Turn over; bake an additional 5 minutes.
9. Serve with sour cream.