Potato Rissoles with Peas Recipe

Ingredients :

1 kg

2 cups

1 tablespoon

1

1 teaspoon

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

2

Potatoes

Fresh or frozen peas

Ghee

Medium onion, finely chopped

Finely grated fresh ginger

Chopped fresh coriander leaves

Ground turmeric

Garam masala

Chili powder

Eggs, beaten

Salt to taste

Oil for deep frying

Breadcrumbs for coating

• Boil the potatoes, drain well, then mash until quite smooth.

• Add salt to taste.

• Shell the peas or thaw the frozen peas.

• Heat the ghee in a saucepan and on low heat, fry the onion, ginger and coriander leaves.

• When onion is soft and golden add the ground spices, about a teaspoon of salt and the peas.

• Cover and cook until peas are tender and all liquid evaporated.

• If using fresh peas, add a little water when cooking them.

• Let the peas cool to lukewarm, divide the potato into 8 portions and shape each one to a flat circle.

• Put a spoonful of the peas in the center and enclose with the potato, molding it smoothly to a hamburger shape.

• Dip each rissole in beaten egg, then in breadcrumbs.

• Heat oil and fry the rissoles, two or three at a time, until golden brown all over.

• Drain on absorbent paper and serve hot with fresh chutney or salad.