Potato and green pea pattice

Cook the potato in a pan of lightly salted water until tender. Drain and mash. Season with salt and beat in the arrowroot - this prevents the potato from breaking up when it is fried.

Heat 2 tablespoons of oil in a small frying pan. Add the asafetida powder and once it stops bubbling add the peas. Stir in the chopped corrinader, coconut, ginger-chilli paste, garam masala and lemon juice. Cook for 3-5 minutes then remove from the heat.

Take a spoonful of the mashed potato and roll into a golf ball sized ball. Press your thumb into it to make a well, and fill with the pea mixture. Bring the potato up and around the filling, sealing the edges together to completely encase the peas and shape into a ball. Repeat with the rest of the potato and pea mixtures.

Heat the oil in a deep fat fryer or deep saucepan to 180 C, then fry the potato balls for about 5 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest. Serve hot