Ingredients
- 2 kg Sebago Potatoes
- 1 tblsp Garlic – puree
- 1 Red onion – finely diced
- 1 ½ tblsp Cumin powder
- ½ tsp Cayenne
- ½ take away Coriander – chopped
- 250g Green peas – defrosted and squeezed of there juices not mashed
- 150ml oil
- Salt to taste
- ¼ cup Besan Flour
Method
-
- Portion into 60g patties at 6 cm diameter. Lightly flour in besan flour then deep fry until a light golden colour.
- Mix in the flour as much that is needed to bind all the ingredients. Test a few before shaping, for taste and consistency.
- Season with ample salt and pepper.
- Squash potatoes through your hands and fingers. Mix in all ingredients, adding the peas and fresh coriander last.
- When potatoes are cooked, allow to cool. Approx 30 min. Peel off the skin using a knife or scoop out with a spoon.
- Heat oil in a pan until medium hot. Add in the cumin and stir briskly for 10 – 20 seconds. Quickly add in the onion and garlic and sauté, then add in the cayenne. Allow to cool.
- Cook potatoes with skin on lay them on trays with rock salt until soft BUT not mushy.