Potato Rissoles with Peas Recipe
Ingredients :
1 kg 2 cups 1 tablespoon 1 1 teaspoon 1 tablespoon 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 2	Potatoes Fresh or frozen peas Ghee Medium onion, finely chopped Finely grated fresh ginger Chopped fresh coriander leaves Ground turmeric Garam masala Chili powder Eggs, beaten Salt to taste Oil for deep frying Breadcrumbs for coating
Method : Boil the potatoes, drain well, then mash until quite smooth. Add salt to taste. Shell the peas or thaw the frozen peas. Heat the ghee in a saucepan and on low heat, fry the onion, ginger and coriander leaves. When onion is soft and golden add the ground spices, about a teaspoon of salt and the peas. Cover and cook until peas are tender and all liquid evaporated. If using fresh peas, add a little water when cooking them. Let the peas cool to lukewarm, divide the potato into 8 portions and shape each one to a flat circle. Put a spoonful of the peas in the center and enclose with the potato, molding it smoothly to a hamburger shape. Dip each rissole in beaten egg, then in breadcrumbs. Heat oil and fry the rissoles, two or three at a time, until golden brown all over. Drain on absorbent paper and serve hot with fresh chutney or salad.