- 6 medium potatoes
- 6 slices white bread
- 1 tsp crushed ginger
- ¼ tsp chili paste or sauce
- Juice of 1 lemon
- Salt to taste
- ½ cup oil
- ¼ bunch of fresh coriander leaves
Boil potatoes and let cool. De-stem the coriander and chop. In a food processor grind the bread into dry breadcrumbs. When the potatoes are cool, break them up into small lumps with your hands. In a bowl mix the potatoes, the coriander leaves, and white bread with the all the rest of the ingredients except the oil.
When the mix is well mixed, heat oil and add to mix and re-mix. Separate the mixture into 15- 20 small balls and them flatten them into little patties.
To finish heat a frying pan with oil - enough to shallow fry the patties until they are golden brown on each side.
Serve with tamarind chutney - commercially available at any Indian grocery store.