Deep-fried potato cakes (Papeta Na Sada Pattice) recipe
ingredients
6 Potatoes, boiled, mashed
3 Carrots (gajar), boiled, mashed
1 cup Green peas (hara matar), boiled, mashed
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Cumin (jeera) seeds, roasted, coarsely ground
1 tsp (2 g) Pickled green pepper, coarsely ground
2 tbsp (8 g) Green coriander (hara dhaniya), freshly chopped
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
4 - 6 Eggs, beaten
2 cups (240 g) 9 oz Breadcrumbs
2 cups (400 ml) 14 fl oz Vegetable oil
3 Carrots (gajar), boiled, mashed
1 cup Green peas (hara matar), boiled, mashed
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Cumin (jeera) seeds, roasted, coarsely ground
1 tsp (2 g) Pickled green pepper, coarsely ground
2 tbsp (8 g) Green coriander (hara dhaniya), freshly chopped
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste
4 - 6 Eggs, beaten
2 cups (240 g) 9 oz Breadcrumbs
2 cups (400 ml) 14 fl oz Vegetable oil
method
1. Mix all the ingredients (except eggs, breadcrumbs, and oil) together in a bowl.
2. With wet palms, divide the mixture equally into 20 portions. Shape each into a small, round, flat cake.
3. Heat the oil in a wok (kadhat); first dip the potato cakes in the beaten eggs, coat with breadcrumbs, and deep-fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Repeat till all the cakes are fried.
2. With wet palms, divide the mixture equally into 20 portions. Shape each into a small, round, flat cake.
3. Heat the oil in a wok (kadhat); first dip the potato cakes in the beaten eggs, coat with breadcrumbs, and deep-fry till golden brown. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Repeat till all the cakes are fried.
serving amount
makes: 20
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more information
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