Ingredients:
500 g potatoes, boiled, peeled and mashed
25 g cornflour
1/2 cup green peas, boiled
2 green chillies, chopped
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

Method:
1. Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls. Flatten each between the palms into discs.
2. Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
Drain and pat dry on absorbant paper.
Serve hot with tomato ketchup.