INDIAN STUFFED POTATO CAKES

Serve 4 as a main 8 as a starter
Floury potatoes 2 Large
Plain flour 40g
salt ½ teaspoon
Olive oil for frying Filling
Frozen peas thawed I cup
Carrots 1 large roughly chopped
Onion 1 chopped
Red or green chilli 1 deseeded and chopped
Fresh root ginger 2cm grated
Garlic clove 1 large chopped
Sunflower oil 1/12 tablespoons
Cinnamon 1 teaspoon
Cumin 1 teaspoon
Lime juice from ½ large lime
Coriander leaves 2 tablespoons chopped
· Boil the potatoes in their skins until tender
· Drain then pull of the skins and mash the potatoes thoroughly.
· Work in the flour and salt to forma malleable pastry
· Divide into 16 pieces. Oil hands lightly.
· Take one piece of potato dough, roll into a ball, then flatten to form a circle that is roughly 8 cm (3 inches) in diameter. Repeat with the rest and then cover with a tea towel until needed.
· While the potatoes are cooking make the filling.
· Pile the vegetables chilli ginger garlic into a food processor and pulse until finely chopped, but not so fine as to make a puree.
· Heat oil in frying pan and added chopped veg.
· Stir over a moderate heat for about 5 minutes then stir in the cinnamon and cumin,
· Continue cooking for another 5 minutes or so and season with salt
· Take off the heat. Cool slightly then stir in the lime juice and coriander
· Divide into eight
· Take one the circles of potato dough , mound an eight of the filling in the centre , then cover with a second disc of dough.
· Pinch the edges together to seal.
· Roll back into a ball, then flatten to form a potato cake .
· Repeat with the remaining dough and filling
· Heat 2 tablespoon and oil in a heavy frying pan over a moderate heat.
· Lay the potato cakes in the pan without over crowding. The oil should sizzle as they come into contact with if. If it is too cool the cakes will stick to the pan. Leave them to cook – without moving them around – for 3 to 4 minutes then turn and brown the other side.