Indian stuffed potato cakes

Method

1. For the potato dough: cook the potatoes in their skins in boiling salted water until tender. Drain, peel off the skins and mash the potatoes thoroughly.

2. Work in the flour and salt to form a malleable dough. Divide into 16 pieces. Oil your hands lightly. Take 1 piece of potato dough, roll into a ball, and then flatten it to form a circle that's roughly 8cm in diameter. Repeat with the rest of the portions and then cover with a tea towel until needed.

3. For the filling: put all the vegetables, chilli, ginger and garlic into a food processor and pulse until finely chopped, but not so fine as to form a purée.

4. Heat the oil in a frying pan and add the vegetable mixture. Stir over a moderate heat for 5 minutes. Add the cinnamon and cumin and cook for a further 5 minutes, continuing to stir. Take off the heat, cool slightly before stirring in the lime juice and coriander. Taste and adjust the seasoning. Divide into 8.

5. Take 1 circle of potato dough, mound one eighth of the filling in the centre, then cover with a second disc of potato. Pinch the edges together to seal. Roll into a ball, and then flatten slightly to form a potato cake that's roughly 2.5cm thick. Repeat with the remaining dough and filling.

6. Heat 2 tablespoons oil in a heavy-based frying pan over a medium heat. Lay the potato cakes in the pan and fry without overcrowding for 3-4 minutes. Then flip over and cook the other side. Serve.

Comments                        add a comment

thank you for a lovely recipe for your indian potaoe cakes they were enjoyed by my family once again thankyou

Ingredients

For the potato dough

650g floury potatoes, unpeeled and cut into chunks
40g plain flour
1/2 tsp Salt
vegetable oil, for frying

For the filling

115g lightly cooked fresh peas, or frozen peas thawed
115g Carrots, coarsely chopped
1 onion, chopped
1 red or green chilli, seeds removed and chopped
2 cm piece fresh root ginger, grated
1 large garlic clove, chopped
1.5 tbsp sunflower or vegetable oil
1 tsp ground cinnamon
1 tsp ground cumin
1/2 large lime, juice only

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