Preparation / Directions:
Boil the potatoes in their skins. Cool, peel and mash them. Lightly
crush the cashews with a rolling pin. Heat the oil over a medium heat and
add the mustard seeds. As soon as they begin to pop, add the cumin seeds
and allow the seeds to crackle in the hot oil for a few seconds.
Add the onions, green chillies and garlic. Stir and fry until the onions
are a pale golden colour. Stir in the turmeric, chilli powder, salt and
coriander leaves. Remove from the heat.
Add the mashed potato, cashews and lime juice to the onion mixture and mix
thoroughly. Divide the mixture into 8 equal-sized portions and shape into
flat oval shaped cutlets. Dust each cutlet in flour, then dip in beaten
egg and roll in breadcrumbs.
Heat a little oil in a frying pan over a medium heat. You can also use an
electric deep fat fryer if you wish. Fry the cutlets for about 5-7
minutes until golden brown and drain on absorbent paper. Serve with a
crisp salad for a light lunch or supper or as a starter with brinjal
pickle.
Unsuitable for freezing.
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