8 oz (225 g) potatoes
1 medium egg, beaten
1 1/2 tsp salt
1 tsp garam masala
2 tsp parsley, chopped
1/2 tsp chilli powder
oil for shallow frying
4 spring onions, finely chopped
1 tbsp lemon juice
175 g (6 oz) fresh or defrosted peas, slightly mashed
1 tsp ground ginger
1 medium egg, beaten
1 1/2 tsp salt
1 tsp garam masala
2 tsp parsley, chopped
1/2 tsp chilli powder
oil for shallow frying
4 spring onions, finely chopped
1 tbsp lemon juice
175 g (6 oz) fresh or defrosted peas, slightly mashed
1 tsp ground ginger
method
to make the spiced potato pastry
1. Cook the potatoes in their skins until just tender.2. When cool enough to handle, peel then rub through a sieve or mouli, or just mash very thoroughly.
3. Beat the egg into the potatoes until the mixture resembles a smooth pastry.
4. Mix together the salt, garam masala, chopped parsley and chilli powder.
5. Sprinkle the herb mixture over the pastry and knead once more to combine all the ingredients.
6. Set aside for 2 hours.
to make the rissoles
1. Add the remaining ingredients to the pastry mix.2. Shape into small rissole shapes and fry in medium hot oil until golden brown in colour.
3. Drain and serve hot or cold.
serving amount
makes 8
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