The best potatoes to use are Kipflers, but Desiree potatoes will also work well.
This delicious vegan dish works as a starter or an accompaniment to a curry. A golden batter encases the spiced potato filling.
- 60 ml (¼ cup) vegetable oil
- ½ red onion, finely chopped
- 1 tbsp finely chopped ginger
- 1 long red chilli, finely chopped
- 1 bird’s eye chilli, finely chopped
- 500 g potatoes, peeled, cooked until tender, then mashed
- 1 tbsp chopped coriander leaves
- 1 tbsp chopped roasted cashews
- 20 g fresh or frozen green peas
- 20 g sultanas
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ½ tsp salt
- Peanut oil, for deep frying
- Coriander leaves and mint and tamarind chutneys, to serve
- 120 g (1 cup) besan flour
- ½ tsp ajwain seeds (see Note)
- ½ tsp baking powder
- ½ tsp salt
- 125 ml (½ cup) cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1.5 hr; you will also need to allow time to prepare the mashed potato.
1. For the batter, place all the ingredients in a large bowl and whisk until well combined. Set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5-6 minutes or until starting to brown. Add the ginger and both kinds of chilli and cook for another 2 minutes or until fragrant, then add all the remaining ingredients. Reduce the heat to medium and cook, stirring continuously, for another 3-4 minutes or until well combined. Transfer to a bowl, stand until cool, then refrigerate for 1 hour or until the mixture has firmed up.
3. Using slightly damp hands, shape golf ball-sized pieces of mixture into rounds, about 30 g each, and place on a tray lined with baking paper.
4. Heat the oil in a deep-fryer or large saucepan to 180˚C. Working in small batches, dip the rissoles into the batter, allow the excess to drain off, then deep-fry until golden and crisp. Drain on paper towel. Scatter with coriander leaves and serve with mint and tamarind chutneys on the side.
• Ajwain seeds (also known carom seeds) as are available from Indian food shops and spice shops. They have an intense caraway flavour.
Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand.