Potato Pancakes with Chutney
Ingredients
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 5 Tbsps Chickpea flour
- 1 tsp freshly grated ginger
- 1 tsp Cumin (ground)
- ½ tsp Chili powder
- 2 Tbsps cornstarch
- 3 Tbsps minced cilantro
- vegetable oil (for frying)
- Tamarind chutney
- 150 grams pressed Tamarind
- ¼ tsp Chili powder
- ½ tsp Cumin (ground)
- 1 Tbsp lemon juice
- 5 Tbsps brown sugar
- salt
- 1 small Mango
Preparation steps
Peel potatoes and boil in salted water for about 25 minutes, until soft. Then drain and cool slightly.
Toast chickpea flour in a frying pan until slightly golden and fragrant. Mash potatoes with a potato masher. Combine potatoes, chickpea flour and remaining ingredients. Season with salt and shape mixture into small balls, then flatten into cookies.
Heat oil in a pan and cook potato pancakes in until golden brown on both sides, 6-8 minutes. Serve with tamarind chutney.
Crush tamarind and cover with 375 ml (approximately 1.5 cups) of water and simmer for 15 minutes. Strain through a sieve and crush flesh. Combine flesh, spices, lemon juice and sugar. Peel mango, dice flesh and cook with seasoned tamarind for 5 minutes. Remove from heat and cool to room temperature.
