This substantial appetizer packs a pleasant bite with each mouthful, making it a very popular snack for many Indians in the western port city of Mumbai (Bombay). Serve the cakes with Mint-Radish Chutney.

POTATO CAKES
1 lb. russet potatoes (about 3 medium), peeled, boiled, mashed
1 teaspoon salt
5 to 6 slices dense white bread
1 tablespoon vegetable oil

FILLING
3 to 4 tablespoons vegetable oil, divided
1/2 cup minced carrots
1/4 cup frozen green peas, thawed
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint
1 teaspoon salt
6 to 7 fresh Thai, cayenne or serrano chiles, finely chopped*

1. In medium bowl, stir together potatoes and 1 teaspoon salt. Briefly moisten bread slices under running water. Squeeze slices between palms of hands to remove excess water; add to potatoes. Knead potato mixture until soft smooth dough forms. Add 1 tablespoon oil; knead an additional 1 minute.

2. Divide dough into 12 equal pieces. Roll each into ball (about 2 1/4 inches). Place on plate; cover with plastic wrap.

3. Heat 1 tablespoon of the oil in small skillet over medium-high heat. Add carrots; cook 2 to 3 minutes or until fork-tender. Remove skillet from heat; stir in all remaining filling ingredients except oil.

4. Grease palms of hands with oil. Press each potato round between palms to form patty about 1/4 inch thick and 3 inches in diameter. Place 1 tablespoon of the filling in center of dough. Gather up edges of dough and bring toward center to cover filling. Pinch edges to seal. Gently shape into patty about 1/2 inch thick and 2 1/2 inches in diameter. Re-oil hands as needed.

5. Heat 2 tablespoons of the oil in large nonstick skillet over medium heat until hot. Cook patties in batches, arranging them in single layer without overcrowding. Cook 10 to 12 minutes or until golden brown and crispy, turning once. Remove from skillet; drain on paper towels. Repeat with remaining patties.

TIP *The filling is very spicy but is balanced by the potato crust. To reduce heat, remove veins and seeds from chiles before chopping.

6 servings

PER SERVING: 200 calories, 10 g total fat (1.5 g saturated fat), 3.5 g protein, 25 g carbohydrate, 0 mg cholesterol, 890 mg sodium, 2.5 g fiber