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Preheat oven to 450°F. Line a baking sheet with parchment paper.
Place potato pieces in a steamer insert in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender. Transfer potatoes to a bowl. Let cool and coarsely mash.
In a small bowl stir together panko, 1 cup of the milk, 2 tablespoons of the lemon juice, 1 teaspoon of the ginger, the cumin, coriander, and ½ teaspoon of the turmeric; season with salt and black pepper. Add to mashed potatoes; mix well.
Roll ½ cup of the mashed potatoes into a ball, then flatten into a 2½-inch patty that is 1-inch thick. Repeat to make eight patties.
Place patties 1 inch apart on the prepared baking sheet. Bake 40 minutes or until evenly browned, turning once halfway through baking.
Meanwhile, in a large skillet combine ½ cup water, 1 cup of the onions, ½ cup of the tomatoes, four cloves garlic, the remaining 2 teaspoons ginger, the remaining ½ teaspoon turmeric, the curry powder, and cayenne pepper. Cook, covered, on medium-low 20 minutes, stirring occasionally.
Add chickpeas, the remaining 1 cup milk, 1 tablespoon lemon juice, the cilantro, and date paste to tomato mixture. Season with salt and pepper. Cook 5 to 7 minutes or until curry thickens.
For Cilantro-Spinach Chutney, combine 2 cups cilantro, spinach, red onion, remaining 2 tablespoons lemon juice, serrano pepper, date, 1 clove garlic, cumin seeds, and ¼ cup water in a blender and blend to a smooth paste. Season with salt and black pepper. Transfer to an airtight container. Chill up to 1 week.
Arrange patties on a large platter, top with the curry, drizzle with Cilantro-Spinach Chutney, and sprinkle with crushed rice crackers and the remaining ½ cup each onions and tomatoes. Serve warm.