Potato Fritters

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.
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 6 medium potatoes, cooked in their skins then peeled
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric
- 2 tablespoons lime juice or 2 tablespoons lemon juice
- 1⁄2 teaspoon dried red chili pepper flakes
- 1 teaspoon mustard seeds, crushed
- 1 teaspoon cumin
- 1 large onion, chopped
- 1 green capsicum, chopped
- 1⁄2 cup cashew nuts, broken
- 2 tablespoons oil
- flour
- oil (for frying)
directions
- Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix.
- Sauté the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes.
- Add the potato mixture and form into fritters Dedge lightly with the flour.
- Shallow fry in extra oil until golden brown.
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RECIPE MADE WITH LOVE BY
@JustJanS
Contributor
@JustJanS
Contributor
"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."
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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!