Recipe for crisp golden fried Potato Patties stuffed with an Indian-spiced mushroom and green pea filling

3 large potatoes
1/2 teaspoon paprika
sea salt and fresh ground black pepper to taste
2 tablespoons oil
1 small onion, diced
8 oz (225 g) button mushrooms, finely chopped
1 teaspoon ground cumin
2/3 teaspoon turmeric
1 teaspoon chili powder
1/4 teaspoon cayenne
1/4 teaspoon asafetida
1/3 cup frozen green peas, thawed
juice from 1/2 lemon (1 1/2 tablespoons)
2/3 cup fresh dill, finely chopped
1/3 cup chickpea (besan) flour

How to
Preheat an oven to 425F/215C. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. (Alternately, you can peel and chop the potatoes and boil them until tender. After draining set aside.)

Once the potatoes have cooled, peel and roughly chop. Transfer to a large bowl and mash with paprika and salt and pepper. Set aside.

Heat 1 tablespoon of oil in a large heavy-bottomed skillet over medium-high heat. When hot, add the onion and sauté for a few minutes to soften. Add the mushrooms to the pan and cook, stirring occasionally, until the mushrooms begin to soften and loose their juices, about 10 minutes. Add the cumin, turmeric, chili powder, cayenne and asafetida, stir for a few seconds, and then add the peas and lemon juice. Cook for another few minutes until the liquid has evaporated. Turn off the heat, season with salt and pepper, and stir in the dill.

Knead the potatoes with the flour until smooth. Divide into 8 to 10 portions. Rub your hands with a bit of oil and flatten each portion into a 1 cm thick small round. Spoon a heaping teaspoon of the mushroom and pea mixture onto the round and shape into a 5 cm patty. Repeat until each round is filled. Keep any leftover filling to serve alongside the patties or as a small side for another meal.

In a large non-stick frying pan, heat the remaining tablespoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (you will need to do this in batches, adding more oil as necessary). Fry for 10 to 15 minutes per side or until a golden crust forms. Transfer to a plate and keep warm in the oven while the remaining patties are frying.

Serve hot with a tomato chutney or salsa.

(Note: The patties can be baked instead. Line a baking sheet with parchment paper and preheat an oven to 350F/180C. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes.)

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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