Recipe by Aman Dosanj, The Paisley Notebook
The ‘SOURCED’ Experience
An edible storyteller, Aman Dosanj is the former owner of Poppadoms and was named as Western Living Magazine’s Foodie of the Year in 2015. After the restaurant closed, Aman spent seven and a half months on an edible adventure around the world learning and writing about how food connects us. Telling stories using food, Aman hosts pop-up dinners throughout the Okanagan aimed at bringing the community together. Her highly sought-after ‘SOURCED’ dinner series showcases the amazing producers of the region and bring restaurant quality food to unexpected places like Okanagan Lavender & Herb Farm (Kelowna), Stirling Springs Chicken (Falkland) and Creek & Gully Cider (Naramata).
Tickets are $100 per person and sold on a first come, first served basis. Aman’s bartender brother, Harry Dosanj also serves up a farm-inspired cocktail, craft BC beer and small lot Okanagan wines with his cash bar.
Wolfe Wesle from Green Croft Gardens in Grindrod
Okanagan Ingredients, Indian Inspiration
Although Aman’s parents hail from New Delhi, India, Aman and her siblings were raised in Southhampton, England. In 2009 the family moved to Kelowna and started their award-winning restaurant, Poppadoms where Aman learned from the best, Chef Mum (aka Jas Dosanj). Known as Mum to everybody in the industry, the recipes were classic family recipes made with the freshest Okanagan ingredients. Since the restaurant closed, Mum continues to host cooking classes, an annual culinary India tour and is a staple at the Kelowna Farmer’s and Crafter’s Market every Wednesday and Saturday with her flavourful spice blends and delicious meal kits including fan favourite, butter chicken (vegan options available).
With classic Indian spices and fresh Okanagan ingredients, I hope you enjoy this recipe. From my family to yours, Aman.
South Indian Spiced Potato Cake
Ingredients
- 1 large organic Green Croft Gardens Potatoes, peeled (leftover potatoes work really well, I'm all about zero waste)
- 3 tsp. Vegetable or Grapeseed Oil (this will look like a lot, but the potatoes will soak it up)
- 1/4 tsp. Black Mustard Seeds
- 1/4 tsp. Fresh ginger, finely chopped
- 1 Green Croft Gardens shallot, small dice
- 5 Curry Leaves
- 1/2 tsp. Poppadoms Garam Masala
- 1/2 tsp. Turmeric
- Red Chili Powder, to taste
- Salt, to taste
- Vegetable Oil for frying
Breadcrumb Coating
- 2 slices Stale Bread, finely blended
- 1-2 Free Range or organic eggs (for egg wash)
- 1/2 cup All Purpose Flour (Anita's Organics is my go-to)
Instructions
- Start by boiling the potatoes with a pinch or two of salt. Once fork tender, roughly break the potatoes up. Then leave to one side.
- Add vegetable oil to a non-stick frying pan. Test that the oil is hot enough by placing 1-2 mustard seeds into the oil – they should sizzle straight away and pop (at you!). Once very hot, add the mustard seeds (if the oil isn't hot enough, the mustard seeds will become bitter).
- Now add the chopped ginger and cook until lightly browned, then add curry leaves and mix for 10 seconds.
- Add the shallot and cook until translucent with a pinch of salt. Sprinkle in the turmeric, red chilli powder and Garam Masala and mix well. Once mixed add in the boiled potatoes and stir until the spices are nicely doing their thing. Check seasoning and level of chilli. (You can always add, but taking away is difficult)
- Place this potato mixture into a bowl and leave to cool.
Frying the Potato Cakes
- Heat the oil for frying. You want the temperature to be around 320 degrees f when you begin frying. Note: if you don't have a candy or deep-fry thermometer, place the end of a wooden spoon in the oil and look for bubbles to form all around the wood.
- Set up four different plates – 1 for the all purpose flour, 1 for the whisked egg wash, 1 for breadcrumb, plus 1 empty sheet pan or plate for the breaded cakes.
- Firmly shape the mixture into balls, weighing roughly 2oz each.
- Once all the cakes are shaped, dredge the cakes with the all purpose flour. Move into the egg wash and coat every side. Then, with clean hands, coat with the breadcrumb.
- Re-shape each of the balls again.
- Now fry at 320 degrees until golden in colour, drain oil and leave in a warm place.
Plating
- This recipe is going from my family to your family, so there are no rules, it's your dish now for you to plate as you wish
- Happy eating.
About Aman Dosanj
Food geek, marketing geek, former England and Arsenal footballer (soccer), people watcher, middle child, Slow Food Member, adventurer, imperfect environmentalist, storyteller, and just weird enough to be interesting. The former Western Living Magazine ‘Foodie of the Year’, organizes pop up dinners and collaborative events across the Okanagan in unexpected places. Aimed at bringing the community together, The Paisley Notebook has raised over $47,000 for local charities since 2017, was the winner of the ‘Culinary Tourism Experience’ category at the 2018 Canadian Tourism Awards, and two-time finalist in the BC Tourism Industry Awards’ ‘Remarkable Experiences’ category .
Instagram: @paisleynotebook
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