Instant Vegetable Patties - cooking recipe

Ingredients

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

Preparation

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.