Potatoes, boiled and peeled: 450gm
Vegetable oil: 3 tbsp
Salt to taste
For the filling
Vegetable oil: 2 tbsp
Frozen green peas: 80gm
A couple of generous pinches each of coriander, red chilli and cumin powders
Dried mango powder: half tsp
Salt to taste
Fresh coriander, chopped: 2 tbsp
Method
Mash the potatoes, knead lightly for a minute or two till it comes together and divide it into 6 parts. Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and splash water and cook until the peas or done, for about 5 minutes. Add the coriander and mash a little. Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded tsp of filling in each and pinch the potato over the top and reshape into balls. Pat to flatten. Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides.
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