serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g medium Dutch creams
- 2 tbsp grapeseed oil, plus extra for frying
- 3 red onions, diced
- 1 tsp ginger, minced
- 2 garlic cloves, minced
- 1 green chilli, finely diced (I like to keep the seeds in)
- 250 g frozen peas (you could also use fresh peas)
- 2 tsp garam masala
- 1 tsp cumin seeds, toasted
- 1 tsp sugar
- ½ lemon, juice only
- Salt
Instructions
- Boil potatoes in their skin for 20 minutes or until tender. Set aside to cool.
- Heat grapeseed oil in a large frying pan over medium-high heat. Add onion. Add ginger, garlic and chilli and caramelise, stirring occasionally, for 10 minutes. Remove from heat and add peas, garam masala, cumin seeds, sugar, lemon juice and a pinch of salt.
- Roughly mash the cooled potatoes (including skins). Stir in the onion mixture and season with salt.
- Portion the potato mixture into equal portions (about a ¼ cup for each patty), and form into patties pressing out any air bubbles.
- Add about 3 tablespoons oil to a frypan over medium-low heat. Fry the patties in batches for 5 minutes or until golden brown and crispy on both sides. Transfer to a paper towel to drain.
- Serve with a tomato or onion chutney.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
