Savory Indian Potato Cakes

Indian savory appetizers are always a delight, and while I ordinarily don't fry foods in much oil, sometimes I will make the exception when I'm making Indian savories at home for the extra crispiness that cannot quite be matched with oven-baked methods … like with these golden Indian potato cakes that are crispy on the outside and soft on the inside because they're made with mashed potatoes.

Baked Chickpea Cutlets

If you're ever serving meat-eaters who just don't think they like plant-based main dishes, or if you're ever just craving a "meaty" but meat-free dinner yourself, these easy-to-make baked chickpea and quinoa cutlets are just the thing. Solid, substantial, and with the same chewy texture as cooked meat, they're seasoned with garlic, chilies, lemon juice, paprika and dried herbs. They're sure to please vegans, vegetarians and meat-eaters alike, and they can be served up in so many ways — as a burger patty with toppings, cut up into pieces and served on salads or as "nuggets" for children, on the side with vegetable dishes, or as they are with your favorite tomato or mushroom sauce — I served them with my classic best-ever mushroom sauce for a filling and delicious meal.