|Potato Patties Ingredients:|
||Yellow split peas|
||Fresh hot green chili|
Potato Patties Instructions:
Two hours before using, boil the potatoes in their jackets.
While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes.
Remove from heat & drain very well, ensuring that you get rid of all the excess water.
Set aside in a covered bowl.
In a skillet, add the oil & heat over a medium flame until it is very hot.
Add the fenugreek.
When they change colour, add onions & fry for 2 minutes, till the onion starts to brown.
Add parsley, green chili & stir another 2 minutes.
Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated.
The mixture should become one lump.
Cover & set aside.
Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked.
A few lumps will remain, but get it as smooth as you can.
Add somec salt & mix thoroughly.
Divide the potatoes into 12 balls & do the same with the split pea mixture.
Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre.
Roll up into a ball again & flatten once more into a patty.
Repeat with the remaining ingredients.
To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over.
Coat the bottom of the skillet with a small amount of oil.
Cook no more than two patties at any one time in each skillet.
Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes.
The patties should be reddish brown on each side.
Keep the heat fairly low otherwise they will burn.
Serve with chutney.
Madhur Jaffrey, "An Invitation to Indian Cooking"