Spiced Indian potato and pea fritters (rotlo)

Ingredients

• 1 kg Desiree potatoes, peeled and sliced
• 2 cups frozen peas, thawed, coarsely crushed
• ¼ cup fine semolina, lightly toasted in a dry pan
• 2 tbsp lemon juice
• 2 tbsp rice flour
• 1 tbsp minced ginger
• 1 long green chilli, deseeded, finely chopped
• 2 tsp sesame seeds, toasted
• 2 tsp garam masala
• 1 tsp sugar
• salt and black pepper, to taste
• ¼ cup chopped coriander leaves
• 80 ml (â…“ cup) vegetable oil
• natural yoghurt and green chutney, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Cook potatoes in a saucepan of simmering water for 13-15 minutes until tender. Remove from the heat and drain well. Return the potatoes to the saucepan and place over a low heat for 1-2 minutes to dry. Push the potatoes through a sieve or mash until smooth. Add the remaining ingredients, except for the oil, yoghurt and chutney. Season to taste.

Heat 1 tbsp of oil a large frying pan over medium-high heat. Roll a ⅓ cup of the mixture into a ball then place in a frying pan and flatten into a round with the back of a spatula. Cook as many as will fit in the pan for 3-4 minutes on each side, until golden and crisp. Repeat with the remaining oil and potato mixture.

Serve immediately with yoghurt and chutney to the side.

Photography by Alan Benson