Alu chap (1)

Alu chap (1)

Potato rissoles with peas

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg potatoes
salt, to taste
1 tablespoon ghee
1 onion, finely chopped
1 teaspoon fresh ginger, finely grated
1 tablespoon fresh coriander leaves, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon Garam masala
1/4 teaspoon chilli powder, or to taste
1 teaspoon salt
300g fresh or frozen peas
oil, for deep-frying
2 eggs, beaten
dry breadcrumbs, for coating

Method

  1. Cook the potatoes in their skins in a saucepan of boiling water until tender. Drain well, then peel and mash until quite smooth, adding salt to taste.
  2. Heat the ghee in a saucepan over low heat. Add the onion, ginger and coriander and cook until the onion is soft and golden. Add the turmeric, garam masala and chilli powder, if using, then stir in the salt and peas. Cover and cook until the peas are tender and all the liquid has been absorbed. If using fresh peas, add a little water when cooking them. Remove from the heat.
  3. Divide the potato mixture into eight even-sized portions and shape each one into a flat circle. Put a spoonful of the peas in the centre and enclose with the potato, moulding it smoothly into a patty shape.
  4. Heat the oil in a large heavy-based saucepan over medium heat. Dip each rissole first in the egg, then roll in the breadcrumbs to coat on both sides. When the oil is hot, deep-fry the rissoles, two or three at a time, until golden brown all over. Drain on paper towel and serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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