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.