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| Potato Patties Ingredients: | |
| 6 md | Potatoes |
| 3 tb | Yellow split peas |
| Salt | |
| 2 tb | Oil |
| 5 ea | Fenugreek seeds |
| 2 tb | Chopped onions |
| 3 tb | Parsley |
| 1 ea | Fresh hot green chili |
Potato Patties Instructions:
Two hours before using, boil the potatoes in their jackets.
While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes.
Remove from heat & drain very well, ensuring that you get rid of all the excess water.
Set aside in a covered bowl.
In a skillet, add the oil & heat over a medium flame until it is very hot.
Add the fenugreek.
When they change colour, add onions & fry for 2 minutes, till the onion starts to brown.
Add parsley, green chili & stir another 2 minutes.
Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated.
The mixture should become one lump.
Cover & set aside.
Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked.
A few lumps will remain, but get it as smooth as you can.
Add somec salt & mix thoroughly.
Divide the potatoes into 12 balls & do the same with the split pea mixture.
Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre.
Roll up into a ball again & flatten once more into a patty.
Repeat with the remaining ingredients.
To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over.
Coat the bottom of the skillet with a small amount of oil.
Cook no more than two patties at any one time in each skillet.
Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes.
The patties should be reddish brown on each side.
Keep the heat fairly low otherwise they will burn.
Serve with chutney.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Two hours before using, boil the potatoes in their jackets.
While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes.
Remove from heat & drain very well, ensuring that you get rid of all the excess water.
Set aside in a covered bowl.
In a skillet, add the oil & heat over a medium flame until it is very hot.
Add the fenugreek.
When they change colour, add onions & fry for 2 minutes, till the onion starts to brown.
Add parsley, green chili & stir another 2 minutes.
Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated.
The mixture should become one lump.
Cover & set aside.
Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked.
A few lumps will remain, but get it as smooth as you can.
Add somec salt & mix thoroughly.
Divide the potatoes into 12 balls & do the same with the split pea mixture.
Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre.
Roll up into a ball again & flatten once more into a patty.
Repeat with the remaining ingredients.
To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over.
Coat the bottom of the skillet with a small amount of oil.
Cook no more than two patties at any one time in each skillet.
Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes.
The patties should be reddish brown on each side.
Keep the heat fairly low otherwise they will burn.
Serve with chutney.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Source link: http://www.yumyum.com/recipe.htm?ID=859
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