SWEET MASHED POTATO CAKES WITH CURRY SOUR CREAM

Steps:

• Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
• Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
• Add potatoes, pour in chicken broth, then stir the curry paste through.
• Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
• Drain potatoes well and put in a bowl large enough to mash them inches
• Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
• Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
• Chill in refrigerator for 30 minutes.
• While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
• On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
• Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
• Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
• Remove from heat, and serve warm with curry sour cream.