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Potato and green pea pattice

Gary Rhodes from Rhodes Across India
The sweetness of the coconut and the spiciness of the green chili compliment each other well in these bite size patties from Gujarati cook Anjani Desai Watch the video recipe

Potato and green pea pattice

Method

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1. Cook the potato in a pan of lightly salted water until tender. Drain and mash. Season with salt and beat in the arrowroot - this prevents the potato from breaking up when it is fried.

2. Heat 2 tablespoons of oil in a small frying pan. Add the asafetida powder and once it stops bubbling add the peas. Stir in the chopped corrinader, coconut, ginger-chilli paste, garam masala and lemon juice. Cook for 3-5 minutes then remove from the heat.

3. Take a spoonful of the mashed potato and roll into a golf ball sized ball. Press your thumb into it to make a well, and fill with the pea mixture. Bring the potato up and around the filling, sealing the edges together to completely encase the peas and shape into a ball. Repeat with the rest of the potato and pea mixtures.

4. Heat the oil in a deep fat fryer or deep saucepan to 180 C, then fry the potato balls for about 5 minutes, until golden. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the rest. Serve hot

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Serves: 4 as a side dish

Prep: 20 min
Cook: 45 min

Ingredients
2 large Potatoes, cut into cubes
1 tbsp arrowroot
vegetable oil, for frying
pinch asafetida, powder
100g frozen peas, thawed, mashed with a fork
1 tbsp chopped Coriander
1 tbsp freshly grated coconut, (from Indian shops)
1/2 tsp chili- ginger root paste
1/2 tsp Garam masala
Squeeze lemon juice