• (Ella Rubeli / Jimmy Shu's Taste of the Territory)

This delicious vegan dish works as a starter or an accompaniment to a curry. A golden batter encases the spiced potato filling. 






Skill level

Average: 3.8 (21 votes)

The best potatoes to use are Kipflers, but Desiree potatoes will also work well.


  • 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

Cook's notes

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.


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