• (Alan Benson)

Striking the balance between savoury and sweet, these delicious Indian spiced fritters are quick and easy to prepare. Vegetarians will love this tasty recipe, which could be served as a snack or a starter.

Serves
4

Preparation

10min

Cooking

40min

Skill level

Easy
By
Average: 3.5 (32 votes)
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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

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.

Instructions

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

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