MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Batata (Potato) Cutlets
Categories: Indian, Potatoes, Chilies, Condiments, Nuts
Yield: 4 Servings
1 1/4 lb Old potatoes
3 oz Unroasted shelled cashews
2 tb Sunflower oil
1/2 ts Black mustard seeds
1/2 ts Cumin seeds
1 md Onion; finely chopped
2 Fresh green chillies; seeded
-and chopped,
2 cl Garlic; peeled and crushed
1 ts Ground turmeric
1/4 ts Chilli powder
1 ts Salt
1/2 oz Fresh coriander, chopped
1 tb Lime juice
1 oz Plain flour
1 md Egg; beaten
3 1/2 oz Soft white breadcrumbs
Oil for frying
Boil the potatoes in their skins. Cool, peel and mash them.
Lightly crush the cashews with a rolling pin. Heat the oil over a
medium heat and add the mustard seeds. As soon as they begin to
pop, add the cumin seeds and allow the seeds to crackle in the hot
oil for a few seconds.
Add the onions, green chillies and garlic. Stir and fry until the
onions are a pale golden colour. Stir in the turmeric, chilli
powder, salt and coriander leaves. Remove from the heat.
Add the mashed potato, cashews and lime juice to the onion mixture
and mix thoroughly. Divide the mixture into 8 equal-sized portions
and shape into flat oval shaped cutlets. Dust each cutlet in
flour, then dip in beaten egg and roll in breadcrumbs.
Heat a little oil in a frying pan over a medium heat. You can also
use an electric deep fat fryer if you wish. Fry the cutlets for
about 5-7 minutes until golden brown and drain on absorbent paper.
Serve with a crisp salad for a light lunch or supper or as a
starter with brinjal pickle.
Carlton Food Network
http://www.cfn.co.uk/
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