Prep 10 mins
Cook 30 mins
Not very labor intensive, lots of flavors, from Michael Natkin's "Herbivoracious". While the recipe calls for peas, I think kernels of sweet corn would or some cooked lentils also be good. Leftover fritters are great reheated and served on a bed of steamed spinach and topped with a runny-yolked poached egg. They are a bit crumbly, so make sure you press hard when forming the patty. If you don't like much heat, reduce the cayenne, as they are pretty spicy.
- 1 lb russet potatoes or 1 lb yukon gold potato
- 1⁄2 cup green peas, defrosted if frozen
- 2 tablespoons homemade breadcrumbs or 2 tablespoons panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon fresh ground black pepper
- 2 teaspoons minced fresh ginger
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- vegetable oil, for shallow frying
- coarse salt
- Place whole potatoes in a large pot of cold salted water, bring to a boil, reduce heat and cook until tender. Drain, cool thoroughly, and peel.
- Lightly mash the potatoes (a ricer is perfect for this). Lightly mash the peas and mix them into the potatoes. Add the bread crumbs, salt, turmeric, cayenne, black pepper, and ginger.
- In a small skillet, toast the coriander and cumin seeds over medium heat until just fragrant, about 1 minute. Grind the spices in a mortar and pestle or electric spice grinder and add to the potatoes, mixing thoroughly.
- Fill a large skillet with oil to a depth of about 1/8 inch and heat over medium-high heat. Moisten your hands and form patties by taking golf ball-sized pieces of the mixture and pressing them into 2 1/2 inch cakes about 3/4 inch thick. Press firmly, or they will fall apart while cooking. Fry until golden brown about 2 minutes on each side. Transfer to absorbent paper and finish with coarse salt.