For The Potato mixture:
14 oz. potatoes, boiled and mashed
2 Tbsp. fresh coriander chopped
2 green chilies, chopped
1 tsp. grated ginger
1 tsp. lemon juice
2 Tbsp. bread crumbs
Salt to taste
2 tsp. vegetable oil
For the Filling:
1 cup boiled, crushed peas
1 Tbsp. fresh coriander, chopped
2 green chilies, chopped
½ tsp. grated ginger
½ tsp lemon juice
Salt to taste
For Frying:
vegetable oil
• Mix together all the ingredients for the potato mixture and keep aside.
• Mix together all the ingredients for the filling and keep aside.
• Oil your hands and take some potato mixture (about the size of lime) in your palm and flatten it. Put about 3/4 tsp. of the filling in the center and form a ball covering the filling with the potato mixture. Flatten the ball into little patties.
• Make similar patties of all the potato mixture. You should have about 20 patties.
• Heat oil in a frying pan and deep-fry 3-4 patties at a time. • Serve hot with coriander chutney.
Makes 4 servings
