Lightening bolt purple potato patties

I'm feeling torn about the newest entry to the Harry Potter canon coming out this weekend. I loved the original books: I mean, who doesn't secretly wish that what makes them "weird" is actually what makes them special? But as I've aged and reread the books and re-watched the movies with different eyes, they....pose some problems. I listen to a podcast called Witch, Please, which is AMAZING. Not only do the hosts provide really interesting feminist criticism of the novels and movies, but they're also hilarious. I will surely see Fantastic Beasts and Where to Find Them, but I'm going into it with some reservations. Not least of which is, the more Rowling and Yates, et al add to the series, the more opportunity there is for me to find fault with it. I thought the British has cornered the market on quitting while they were ahead, at least where film and television was concerned?

That said, I'm marking the occasion with some Indian-spiced purple potato patties. They kind of look the way I imagine Hagrid's rock cakes looking. I know, I know: There's no Hagrid or Harry in Fantastic Beasts, but who cares? Serve the patties with some lightening bolt sweet potato fries and Martha Stewart's fish sticks, minus the old bay seasoning that she calls for (I just used salt, pepper, and garlic powder) and a lemon mayo (not pictured, but recipe below). This meal is kind of like a healthy fish and chips with more interesting spices thrown in.

Purple potato patties

Adapted from this recipe and this recipe:
1 lb purple potatoes (or any combo of small purple, red, and white potatoes)
1 cup chopped spinach
½ medium red onion, chopped (about ½ cup)
1 large clove garlic, minced
1 tsp garam masala
1/8 tsp cayenne
1 egg
½ cup panko
¼ tsp salt
1-2 Tbsp Olive oil (for frying)

Lemon Sauce:
4 Tbsp mayo
4 Tbsp lemon juice
Large pinch of salt

Wash the potatoes. Place in a microwave safe bowl and cover with plastic wrap. Microwave on high for 6-8 minutes, depending on the heft of your microwave (our weak one required the whole 8 minutes). Let cool before unwrapping and be mindful of the steam. Mash potatoes with a fork or potato masher.

Add the other ingredients (except oil) and mix with hands or a spatula until combined. Form into 5 thin-ish (about 1/2-3/4 of an inch), palm-sized patties and refrigerate for at least 1 hour.

In a large frying pan, heat 1-2 Tbsp olive oil over a medium-low flame. Cook the potato patties until brown on one side and carefully flip. Brown on the other side. When evenly browned, add a handful of water to the hot pan and cover. Let cook until water is evaporated. Remove from the heat and sprinkle with a bit more salt.

Note: The lemon sauce really takes these patties over the top, so PLEASE don't skip it. TRUST.

Yield: 5 patties