INDIAN POTATO PATTIES
|Cumin seed||1 Teaspoon|
|Green chili||1 Teaspoon|
|Coriander leaves||1 Tablespoon|
|Oil||2 Cup (32 tbs) (For deep frying)|
Boil potatoes in salted water, skin and mash Soak the bread in water and squeeze out well.
Chop coriander leaves (dhania) and green chillies (optional or a pinch of cayenne) and mix all ingredients together.
Make into balls and flatten slightly.
Fry in deep oil until golden brown.
Serve hot with chutney or tomato sauce and an onion salad.
Slice onion thinly, sprinkle with salt and allow to stand for 10 minutes.
Pour boiling water over onions, remove and allow to dry.
Sprinkle with salt and serve.