Name: Potato and coriander patties
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1/3 cup (65g) dried yellow split peas, rinsed; 3 large potatoes, chopped; 1/2 cup (75g) chickpea flour (besan) or plain flour; 1/3 cup (100g) tikka masala paste; 2 tablespoon chopped mint; 2 tablespoon chopped coriander leaves; 1 tablespoon lemon juice; 1/4 cup (60ml) vegetable oil; 3 tomatoes, sliced; 1 small red onion, sliced; 1/2 cup mint leaves; Tamarind sauce; 1/3 cup (110g) tamarind concentrate; 1 tablespoon grated palm sugar; 2 teaspoon grated ginger; 1 tablespoon grated palm sugar; 2 teaspoon grated ginger; 1 teaspoon ground cumin

Potato and coriander patties

Skip to Recipe

Serves 6

Prep

20M

Cook

20M

Total

40M

Ingredients

1/3 cup (65g) dried yellow split peas, rinsed

3 large potatoes, chopped

1/2 cup (75g) chickpea flour (besan) or plain flour

1/3 cup (100g) tikka masala paste

2 tablespoon chopped mint

2 tablespoon chopped coriander leaves

1 tablespoon lemon juice

1/4 cup (60ml) vegetable oil

3 tomatoes, sliced

1 small red onion, sliced

1/2 cup mint leaves

Tamarind sauce

1/3 cup (110g) tamarind concentrate

1 tablespoon grated palm sugar

2 teaspoon grated ginger

1 tablespoon grated palm sugar

2 teaspoon grated ginger

1 teaspoon ground cumin

Method

1.In a bowl of water, soak split peas for 40 minutes. Drain. Place in a pan and cover with cold water. Bring to boil on high heat. Reduce heat to low. Simmer for 10-15 minutes, until just tender. Drain.

2.Bring potato to boil in a saucepan of water on high heat. Reduce heat to low. Simmer for 10-12 minutes, until tender. Drain, mash and cool.

3.Combine tamarind sauce ingredients in a small pan on low heat. Stir until sugar dissolves. increase heat to high and bring to boil, stirring. Remove from heat. Cover to keep warm.

4.In a bowl, mix together potato, flour, paste, herbs, juice and split peas. Season. Shape into 30 balls. Flatten slightly.

5.Heat oil in a frying pan on medium-high. Cook patties in batches for 1-2 minutes each side, until browned. Drain on paper towel. Serve with sauce, and combined tomato, onion and mint.

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