4 large potatoes
1/2 cup cooked or canned peas
1/2 cup cooked or canned carrots
1/4 cup minced red peppers
1 tablespoon finely chopped or grated fresh garlic
1 tablespoon finely chopped or grated fresh ginger
1 to 2 teaspoons finely chopped green chile
3 tablespoons chopped fresh cilantro
3 tablespoons finely chopped cashews (optional)
4 slices white bread (sides removed) or 7 tablespoons bread crumbs
2 teaspoons salt
1/2 tablespoon lime juice
6 to 7 tablespoons vegetable oil for pan frying
Boil the potatoes with the skin until soft. Drain, cool and peel the potatoes. If using canned peas and carrots, drain and dry on paper towel.
Mash the potatoes coarsely with your hands. Soak the bread slices in water for a second. Squeeze the water out and mix it with the bread. Add the peas, carrots, minced red pepper, chile, lime juice, cilantro, ginger, garlic, salt and cashews and mix well.
Rub a little oil on your hands. Divide the mixture into 12 to 14 portions and flatten into smooth patties 1/2 inch thick.
Brush a seasoned cast-iron or non-stick griddle with 2 to 3 tablespoons of oil. Place over low heat, and when hot, slip on the patties. Pan fry slowly for 8-10 minutes per side or until a crisp crust forms. Serve hot with green coriander chutney. Serves 6-8.
Kiren Randhawa
Thursday, October 21, 1999
