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!
Ingredients
- 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
Preparation
Prep: 20 minutes
Cooking: 10 minutes
- 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.
- When the potatoes have cooled down, peel and mash. Transfer to a large mixing bowl.
- Add the remaining ingredients and knead well with your hands until combined. Check for seasoning.
- Grease your palms and roll into patties or #croquettes. Toss the patties into cornflour and coat well. For best results, chill for ½ hour.
- Proceed to deep or shallow fry as you prefer. Serve hot!
