Ingredients:
Potatoes – 6, boiled, mashed
Carrots – 3, boiled, mashed
Green Peas – 1 cup, boiled, mashed
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Cumin Seeds – 1 tsp, roasted, coarsely ground
Pickled Green Pepper – 1 tsp, coarsely ground
Green Coriander – 2 tbsp, freshly chopped
Lemon Juice – 2 tbsp
Salt to tTaste
Eggs – 4 to 6, beaten
Breadcrumbs – 2 cups
Vegetable Oil – 2 cups
Method:
1. Mix all the ingredients (except eggs, breadcrumbs and oil) together in a bowl.
2. With wet palms, divide the mixture equally into 20 portions.
3. Shape each into a small, round, flat cake.
4. Heat the oil in a kadai.
5. First dip the potato cakes in the beaten eggs, coat with breadcrumbs and deep fry till golden brown.
6. Remove with a slotted spoon and drain the excess oil on absorbent paper towels.
7. Repeat till all the cakes are fried.
8. Serve hot.
