Name: Mustard or Garlic-Spiked Crispy Potato Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 24 cakes (12 of each version)
Ingredients: 2 pounds medium-sized red-skin potatoes; 6 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first), coarsely chopped; 4 large cloves garlic; 2 or 3 fresh green serrano chilies, stems discarded; 1 cup firmly packed fresh cilantro leaves and tender stems; 1 teaspoon coarse sea or kosher salt; ½ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and tender stems; ¼ cup finely chopped fresh curry leaves (optional); 2 or 3 fresh green serrano chilies, stems discarded, finely chopped; 2 tablespoons healthy oil (such as olive oil, avocado, or grapeseed oil); 1 teaspoon black or yellow mustard seeds; 1 teaspoon coarse sea or kosher salt; ½ teaspoon ground turmeric; ¼ cup freshly-squeezed lime juice; 1 cup chickpea flour, sifted; ¼ cup white rice flour, sifted; 1 teaspoon coarse sea salt or kosher salt; ½ teaspoon ground turmeric; Healthy oil with a high smoke point (such as light olive oil, avocado, or grapeseed oil), for deep-frying