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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons. Ingredients:
6 medium potatoes, cooked in their skins then peeled |
1 teaspoon salt |
1/2 teaspoon turmeric |
2 tablespoons lime juice or 2 tablespoons lemon juice |
1/2 teaspoon dried red chili pepper flakes |
1 teaspoon mustard seeds, crushed |
1 teaspoon cumin |
1 large onion, chopped |
1 green capsicum, chopped |
1/2 cup cashew nuts, broken |
2 tablespoons oil |
flour |
oil (for frying) |
Directions:
1. Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
2. Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
3. Add the potato mixture and form into fritters Dedge lightly with the flour.
4. Shallow fry in extra oil until golden brown.
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