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.
- 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
- Â¼ cup chopped coriander leaves
- 80 ml (â…“ cup) vegetable oil
- natural yoghurt and green chutney, to serve
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.
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