Instant Vegetable Patties recipe

6 servings

2 baking potatoes, peeled and cubed

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 cup frozen green peas, thawed

2 fresh green chile peppers

salt to taste

1/4 teaspoon chili powder

1/2 teaspoon lemon juice

1 (8 ounce) can refrigerated crescent roll dough

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes; drain.

In a medium saucepan over medium-low heat, heat oil and add cumin seeds.

As they begin to sputter add turmeric and coriander, then potatoes, peas and green chile peppers.

Stir in salt and chili powder; cook, stirring occasionally, for 5 minutes.

Stir in lemon juice.

Roll out crescent dough; fill each roll with potato mixture and form into patties.

Bake in a preheated oven for 20 minutes, or until evenly browned.