- Serves: 6-8 as a starter
- Cook Time: 50 minutes
- Prep Time: 30 minutes plus 2 hours chilling time
- Effort: easy
For the tamarind chutney
- 200 g block of tamarind
- 100 g jaggery or soft brown sugar
- 4 cm piece fresh ginger, peeled and bashed with a rolling pin
- ½ tsp chilli powder
For the potato cakes
- 4 large baking potatoes, (about 600g)
- 1 tbsp vegetable oil, plus extra for deep frying
- handfuls curry leaves
- handfuls coriander leaves, finely chopped
- 2 green chillies, seeds removed, finely chopped
- 5 cm piece fresh ginger, peeled and grated
- 1 tsp toasted dried red chilli flakes
- 1 tsp black salt
- 1 tsp chaat masala
- ½ tsp ground pomegranate, (anardana)
- ½ ground black pepper
- eggs, lightly beaten
- 1 Japanese panko crumbs
- 50 g handful baby salad leaves, to serve
1. For the tamarind chutney: tip all of the chutney ingredients into a saucepan with 560ml of water and bring to the boil over a high heat. Reduce the heat to medium and simmer for 20 minutes, adding a splash more water if it becomes too thick.
2. Pour the mixture through a sieve, using a wooden spoon to rub through as much of the liquid as possible. Set aside.
3. For the potato cakes: bring a large pan of water to the boil and boil the potatoes in their skins for 20 minutes, or until tender. Drain and leave to cool slightly then peel and roughly mash the flesh.
4. Heat the tablespoon of vegetable oil in a frying pan over a medium heat, add the curry leaves and fry for 1 minute or until fragrant. Drain on kitchen paper then crush into pieces.
5. Mix the curry leaves and mashed potato together with all the other potato cake ingredients, apart from the egg, panko breadcrumbs and vegetable oil.
6. Take heaped teaspoonfuls of the mixture and shape into small, thick patties. Arrange on a large plate and chill in the fridge to firm up for 2 hours, or until ready to serve.
7. Heat the vegetable oil in a deep fat fryer, or two-thirds fill a deep saucepan, until a breadcrumb dropped in the oil sizzles on the surface and turns golden.
8. Dip the patties in the beaten egg then into the panko breadcrumbs to coat. Carefully drop into the hot oil and fry for 5 minutes, or until crisp and golden. Drain on kitchen paper and serve with the tamarind chutney and baby salad leaves.
Rate This Recipe