Total Time
45mins
Prep 15 mins
Cook 30 mins

I got this recipe from a cookbook “Wonderful Ways to Cook Curries” I paid 50c for the book in a thrift shop and don’t plan to keep the poor old thing. I haven’t made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons.

Ingredients Nutrition

Directions

  1. Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
  2. Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
  3. Add the potato mixture and form into fritters Dedge lightly with the flour.
  4. Shallow fry in extra oil until golden brown.
Most Helpful

5 5

Thanks for an easy and flavourful recipe. I used leftover mashed Yukon Gold potatoes. Didn't have any nuts in the house so omitted them but enjoyed the patty very much. I'm sure to make this quite often.

5 5

A very easy flavorful recipe here !! I did omit the red pepper flakes, and I used lemon juice, cause I had that on hand. All enjoyed here, and I'll have to repeat someday.. Made for AUZ/NZ swap #30

5 5

These were very tasty! I really liked the way the flavors of the cumin & mustard seed (I used brown) developed during the saute. I made them a bit ahead of time up to the mix everything together point, then when dinner was almost ready, formed, dredged, & fried. They were a huge hit, and there is enough leftover for me to make more tonight!