• 6servings
  • 30minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, E
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 baking potatoes, peeled and cubed

  2. 2 tablespoons vegetable oil

  3. 1/2 teaspoon cumin seeds

  4. 1/2 teaspoon ground turmeric

  5. 1 teaspoon ground coriander

  6. 1/2 cup frozen green peas, thawed

  7. 2 fresh green chile peppers

  8. salt to taste

  9. 1/4 teaspoon chili powder

  10. 1/2 teaspoon lemon juice

  11. 1 (8 ounce) can refrigerated crescent roll dough

Instructions Jump to Ingredients ↑

  1. 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.


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