Gluten free and vegan. From Lucknow, North India.
Serves 4
- 400g boiled potatoes, peeled and grated
- 1.5 tsp toasted cumin seeds, crushed
- 0.5 tsp red chilli powder
- 1 tsp chopped ginger
- 0.5 tsp chopped green chillies
- 2 tsp chopped coriander leaves
- 1.5 tsp salt
- 2 tsp vegetable oil for frying
Mix all ingredients apart from oil. Shape mixture into 6cm x 2cm cakes. Pat into shape firmly and put in the fridge for 20 mins. Heat oil in a pan on a medium heat, and fry on both sides until crisp and brown. Turn as little as possible to avoid breakage.
