Potato Rissoles with Peas Recipe

Potato Rissoles with Peas Recipe

Ingredients :

1 kg potatoes

2 cups fresh peas

1 tablespoon ghee

1 teaspoon fresh ginger, grated finely

1 medium onion, chopped finely

1/2 teaspoon ground turmeric

1 tablespoon fresh cilantro leaves, chopped

1/2 teaspoon garam masala

1/2 teaspoon chili powder

2 eggs, beaten

Salt to taste

Oil for deep frying

Breadcrumbs for coating


Method :

Wash and boil the potatoes, drain well and mash until smooth. Add salt to taste and shell the peas. Heat a saucepan with the ghee and fry the onion, ginger and cilantro leaves on low heat. When the onion is soft and golden, add the ground spices, a teaspoon of salt and the peas. Cover with a lid and cook until the peas are tender and all the liquid evaporated. 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.


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