Potato Rissoles with Peas

Potato Rissoles with Peas

Ingredients :

1 kg potatoes 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

2 cups fresh peas 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.