These Indian potato cakes are so utterly wonderful, yet they are made with the most ordinary of vegetables: potatoes, carrots, peas and onions. Clever spicing is all it takes, that and a little ingenuity. They are easy to make, look good, and taste even better.
Boil the potatoes in their skins until tender. Drain, then pull off the skins and mash the potatoes thoroughly. Work in the flour and salt to form a malleable ‘pastry’. Divide into 16 pieces.
Oil your hands lightly. Take one of the pieces of potato dough, roll into a ball, then flatten it to form a circle that’s roughly 8cm in diameter. Repeat with the rest of the portions and then cover with a tea towel until needed.
While the potatoes are boiling, make the filling. Pile all the vegetables, chilli, ginger and garlic into the processor and pulse until finely chopped, but not so fine as to form a puree. If you don't have a processor, just chop them as finely as possible.
Heat the oil in a frying pan and add the chopped vegetables. Stir over a moderate heat for 5 minutes, then stir in the cinnamon and cumin. Continue cooking for another 5 minutes then, season with salt. Take off the heat, cool slightly, then stir in the lime juice and coriander. Taste and adjust seasoning. Divide into 8.
Take one of the circles of potato dough, mound an eighth of the filling in the centre, then cover with a second disc of potato. Pinch the edges together to seal. Roll back into a ball, then flatten slightly to form a potato cake that’s roughly 2.5cm thick. Repeat with the remaining dough and filling.
Heat 2 tablespoons of oil in a heavy frying pan over a moderate heat. Lay the potato cakes in the pan and fry without overcrowding for 3-4 minutes. Then flip over. When both sides are cooked, removed from the heat and serve warm.
Nutritional analysis per serving (4 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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