Tapioca and potato patties with coriander chutney

Method

1. Soak the tapioca in the cold water for about 10 minutes. It should swell and absorb all the water.

2. Coarsely mash the potatoes, chillies, salt, peanuts (if using) and coriander together.

3. Stir in the tapioca.

4. With wet hands, roll the potato mixture into spheres the size of a golf ball, then flatten the balls to make patties.

5. Heat the oil in a deep fat fryer or wok to 180 degrees. To check if the oil is hot enough, drop a small piece of the potato mixture into the oil - if it sizzles, the oil is ready.

6. Fry the patties for 2 minutes on each side, until golden. Remove with a slotted spoon and drain on kitchen paper.

7. Place all the ingredients for the chutney together in a food processor; add 4-5 tablespoons cold water and whiz to a paste.

8. Serve the patties hot from the pan, with the chutney on the side.

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Ingredients

For the patties

200g tapioca
225ml cold water
400g Potatoes, peeled and boiled
2 green chillies, finely chopped
1/2 tsp Salt
12 whole peanuts, roasted and crushed (optional)
30g coriander leaves, roughly chopped

For the chutney

100g coriander leaves, roughly chopped
3 green chillies, roughly chopped
1 garlic clove, roughly chopped
1/2 tsp lemon juice
1 tsp demerara sugar
vegetable or groundnut oil, for frying

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