Potato, Coconut & Raisin Patties

Hands-down the best recipe to come from my mother-in-law’s kitchen. I first tasted these patties seven years ago, in my early courtship days, and since then we’re thick as thieves! What I love most about them is the beautiful coming together of a variety of tastes and textures — sweet yet spicy, crispy yet crumbly, tender yet firm — you simply need to make these to know what I’m talking about! The traditional version calls for deep frying — which is a bummer — but feel free to shallow fry if that’s what you prefer (I always do). Go on now!


  • For the Pressure-Cooking
  • 1/2 Kg Potatoes, Washed and Halved
  • 1 Tsp Coriander-Cumin Powder
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • Salt to Taste
  • Rest of The Ingredients
  • 1.5 Cup Fresh Grated Coconut
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Coriander-Cumin Powder
  • 1/2 Tsp Red Chilli Powder
  • 1 Green Chilli, Or as Desired, Finely Chopped
  • 2 Tsp Sugar
  • 3 Tbsp Chopped Fresh Coriander
  • A Handful of Golden Raisins
  • Salt to Taste
  • Cornflour for Coating
  • Oil for Deep/Shallow Frying


Prep: 20 minutes
Cooking: 10 minutes

  1. In a pressure cooker, add 5 cups water. Throw in the potatoes, salt, red chilli powder, turmeric powder and coriander-cumin powder. Cook through 2-3 whistles.
  2. When the potatoes have cooled down, peel and mash. Transfer to a large mixing bowl.
  3. Add the remaining ingredients and knead well with your hands until combined. Check for seasoning.
  4. Grease your palms and roll into patties or #croquettes. Toss the patties into cornflour and coat well. For best results, chill for ½ hour.
  5. Proceed to deep or shallow fry as you prefer. Serve hot!