Mix all the ingredients for the potato cake and make 10 equal sized balls
For the filling, heat the ghee or oil and add the cumin seeds. When they crackle, add the garlic and onions and sauté until the onion is translucent. Add the chilies, ginger and salt and stir-fry for a minute or so. Add the spinach, apricots and figs and stir-fry until the spinach wilt, then check the seasoning. Remove the stuffing from the pan and leave to cool.
Meanwhile, mix together all the ingredients for the potato cake, then shape into 10 equal sized balls and set aside.
When the filling is cool, working with one potato ball at a time, make an insertion with your thumb to create a hollow space. Take the potato balls and make an insertion with your thumb and create a hollow space. Place 1 tablespoon of the filling into the hollow, then mold the potato mixture to seal closed. Use the palm of your hand to lightly press the potato ball into a rounded patty shape. Continue until all of potato cakes are stuffed and shaped.
Heat enough oil for shallow frying in a large, heavy based frying pan on a medium heat. Add as many potato cakes as will fit and fry for about 3-4 minutes on each side, until crisp and golden. As each batch is fried, remove and drain well, and then keep hot until they are all fried. Garnish with micro herbs and serve hot with chutney of your choice. Add a salad, too, if you like.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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