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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Ingredients:
2 medium russet potatoes |
1 cup cottage cheese |
1/2 cup frozen peas, thawed |
2 teaspoons curry powder |
2 tablespoons all-purpose flour |
salt, to taste |
1 cup all-purpose flour |
3 -4 large eggs |
2 cups panko breadcrumbs (japanese breadcrumbs) |
vegetable oil, for frying |
mango chutney, for serving |
Directions:
1. Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes. Peel the potatoes, then transfer to a large bowl and mash with a fork until almost smooth. Mix in the cottage cheese, peas, curry powder, 2 tablespoons flour, and salt. Let cool to room temperature.
2. Meanwhile, whisk the eggs in a shallow bowl. Put 1 cup flour in another bowl and the panko in a third bowl.
3. Form the potato mixture into about 24 golf ball-size portions, then gently flatten into 2-inch patties. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko, turning to coat. Fry the patties in batches in a deep fryer until golden, turning as needed, 1 to 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Serve with chutney.
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