Indian Spied Potato Patties
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cups floury potatoes
- salt
- 1 bunch fresh cilantro (large)
- 1 clove garlic cloves
- 1 green chili pepper
- 1 lemon (squeezed)
- 2 Tbsps raisins
- 2 Tbsps Shredded coconut
- 1 tsp ground Cumin
- ¾ inch fresh ginger
- 2 Tbsps Chickpea flour (gram flour)
- ½ tsp ground Turmeric
- ½ tsp Chili powder
- 1 tsp Garam Masala
- Ghee (or sunflower oil for frying)
Product recommendation
Serve with chutney and tomato raita.
Preparation steps
1.
Wash the potatoes and cook in plenty of salted water for about 30 minutes. Drain and leave to steam dry.
2.
Meanwhile wash the coriander, shake dry and chop roughly. Chop 2 tbsp of the coriander very finely.
3.
Peel the garlic. Wash the chilli, halve lengthwise and remove the seeds and inner ribs if necessary. Chop the chilli and garlic very finely.
4.
Put the chopped chilli and garlic and the roughly chopped coriander into a mixing goblet with half of the lemon juice and puree. (Take care, only puree briefly, it should not be too fine!)
5.
Roughly chop the raisins and add to the mixture with the grated coconut. Mix and season to taste with salt and a little cumin.
6.
Peel and finely grate the ginger. Peel the potatoes and push through a potato ricer. Mix with the ginger, chick-pea flour, the rest of the lemon juice, the finely chopped coriander and the remaining seasonings. Season to taste with a little salt.
7.
Divide the potato mixture into eight portions. Form each one into a ball then flatten slightly and put 1 tsp of the coriander mixture in the middle of each circle. Draw the sides up and around the filling, completely enclosing the filling, and shape into flat, round cakes.
8.
Heat plenty of ghee or oil in a non-stick frying pan. Carefully put the potato cakes into the hot fat and fry for about 5 minutes each side, until nicely browned and crisp on the outside.
