Preparation:
Boil, peel and mash potatoes. Soak bread slices in water for five minutes. squeeze out water and crumble over potatoes. Add salt and chopped herbs. Knead well to form a soft dough. Divide into 12 pieces. Form into balls and flatten into rounds with hand. Place about 2 teaspoons of stuffing in the centre of each.
Seal edges of potato pastry together and pat well with hand to smooth. Deep fry in hot oil till golden brown. Serve hot. If necessary, dip in egg, roll in breadcrumbs and deep fry tikkis for a crisper top. |
