1 ½ cups peeled and chopped baking or Idaho potatoes
¼ cup vegetable oil
2/3 cup shelled peas, thawed if frozen
3 slices white bread
1 onion, finely chopped
½ teaspoon ground coriander
¼ teaspoon salt
3 inch piece gingerroot, peeled and grated
¼ teaspoon chili powder
A few cilantro leaves, finely chopped
¼ teaspoon ground cumin
Bring a pan of water to a broil over high heat. Add the potatoes and boil 15 minutes, or until tender, drain well and put to the side. Bring a new pan of water to a boil. Add the peas and boil 8 to 10 minutes until tender, then drain well, mash and set aside
Soak the bread in a bowl of cold water 5 minutes while the vegetables are boiling
Preheat the oven to low
Squeeze out as much of the water from the bread as possible. Place it in a bowl with the peas, potatoes, ground coriander, onion, salt chili powder, ginger, cumin and cilantro leaves as mix and mash together with a wooden spoon
Dampen your hands slightly and turn the potato mixture into 12 equal balls, then flatten them until they are about ½ inch thick
Heat the oil in a skillet over medium heat include as many potato patties as you can fit, fry them about 4 minutes turning once, until golden brown and crisp on both sides. Take the patties from the pan, drain, and keep warm in the oven. Fry the remainder. You can fry these in advance and reheated in an oven at 350F 10 minutes.
Cuisine Writer
