Indian potato and pea fritters (rotlo)

Difficulty Level : Easy

Serves: 4 people

Cooking Time : 40 mins

Ingredients

• 1 kg Desiree potatoes, peeled and sliced
• 2 cups frozen peas, thawed, coarsely crushed
• ¼ cup fine semolina, lightly toasted in a dry pan
• 2 tbsp lemon juice
• 2 tbsp rice flour
• 1 tbsp minced ginger
• 1long green chilli, deseeded, finely chopped
• 2 tsp sesame seeds, toasted
• 2 tsp garam masala
• 1 tsp sugar, salt and black pepper, to taste
• ¼ cup chopped coriander leaves
• 80 ml(â…“ cup) vegetable oil, natural yoghurt and green chutney, to serve

To Cook

1. Cook potatoes in a saucepan of simmering water for 13-15 minutes until tender. Remove from the heat and drain well. Return the potatoes to the saucepan and place over a low heat for 1-2 minutes to dry. Push the potatoes through a sieve or mash until smooth. 

2. Add the remaining ingredients, except for the oil, yoghurt and chutney. Season to taste.

3. Heat 1 tbsp of oil a large frying pan over medium-high heat. Roll a ⅓ cup of the mixture into a ball then place in a frying pan and flatten into a round with the back of a spatula. Cook as many as will fit in the pan for 3-4 minutes on each side, until golden and crisp. Repeat with the remaining oil and potato mixture.

4. Serve immediately with yoghurt and chutney to the side.