• 12servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 pounds potatoes -- boiled and mashed

  3. 1/2 tablespoon salt

  4. 1 tablespoon garam masala -or-

  5. 1/2 tablespoon ground cumin -and-

  6. 1/2 tablespoon ground coriander

  7. 1 tablespoon chopped fresh coriander

  8. -- (us

  9. cilantro)

  10. 1 small onion -- very finely chopped

  11. 2 green chilees -- finely

  12. -- chopped 1/2 tablespoon grated fresh ginger root

  13. oil spray for cooking

Instructions Jump to Ingredients ↑

  1. CONVERSIONS: 1 lb = 16 oz = 450 g ABBREVIATIONS: ts = teaspoon tb = tablespoon sm = small Mix all ingredients (except oil spray) together well. Divide into portions (as many as specified in "yield") and shape each into a thick flat round. Heat a large frying pan (skillet). Spray with a little oil or grease lightly. Cook 3-4 potato cakes at a time, depending on how large the pan is. Do for about 5 minutes on each side until golden - DO NOT disturb them until the 5 minutes is up or you will spoil the crust. When they have been cooking 5 minutes try and lift them gently with a spatula. Lift rather than scrape, and flip over, remembering that they will still be very soft in the middle. If you like, use another spatula placed over the top of the chop to keep it together whilst turning over. Keep them warm in the oven at a moderate heat (375 F, 190 C, Gas 5) while you cook the others.


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