Ingredients
The following ingredients have 4 Servings
- 2 big potatoes
- 1/2 cup shelled green peas
- 1/2 cup sweet corn kernels
- 2 green chilies
- 1 inch ginger piece
- 3 garlic cloves
- 4 tablespoons rice flour
- 2 tablespoons oil
Instruction
- Scrub, peel and grate the potatoes. Soak in water for 20 minutes.
- Rinse the grated potato thoroughly by changing water multiple times until the starch is removed and water is clear.
- Bring 4 cups of water to boil in a large pan. Add the grated potatoes and a pinch of salt. Mix well. Boil for 3-4 minutes.
- Drain and rinse the cooked potatoes in cold water thoroughly.
- Next blanch shelled peas and corn kernels in boiling water for 2-3 minutes.
- Drain and take them in a mixer or blender jar along with green chilies, small piece of peeled ginger and 2-3 garlic cloves. Pulse once or twice. Do not make it a paste.
- Now combine grated potatoes, pulsed ingredients, rice flour and salt in a mixing bowl. Mix well and form a dough.
- Divide the dough into 12-14 big lemon sized balls.
- Using a small lid shape a portion into round patty.
- Heat 2 tablespoons oil in a lat pan. Place 4-5 patties in the hot pan.
- Cook until crispy and golden from both sides. Using a kitchen tissue remove excess oil
- Serve potato cutlets warm.