Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     turmeric
     2/3  pound         cassava root
   2      tablespoons   vegetable oil
   1      teaspoon      mustard seed
   2                    fresh curry leaves
   3      medium        onions -- finely sliced
   2      whole         green chiles -- finely chopped
   1      piece         fresh ginger -- (1"), finely chopped
   1      cup           fresh bread crumbs -- generous
                        oil -- for deep-frying
                        salt and pepper

Preparation:

Prep: Peel the cassava root and into small chunks. 1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together. 2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine. 3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated. 4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Description: "Cassava is steamed, mashed and lightly tempered with curry leaves and green chiles; fried in a crumb crust." Start to Finish Time: 0:50 NOTE: Cassava is a regular ingredient of many Keralan dishes. There are bitter and sweet varieties of cassava, both of which should be eaten only when cooked. Use in place of potato; it has the same texture (but looks very similar to a yam). Curry leaves are small, shiny flat leaves with a highly fragrant flavour - a specialist item to be found in Indian shops.