|Potatoes||3 Large , peeled and roughly chopped|
|Onion||1 , roughly chopped|
|Freshly ground black pepper||1|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|For salsa fresca|
|Ripe tomatoes||4 Large , coarsely chopped|
|Finely chopped fresh coriander||3 Tablespoon|
|Fresh green chilies||2 , seeded and finely chopped|
|Lemon juice||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
1. Place potatoes, onion, flour, eggs and black pepper to taste in a food processor (a) and process to finely chop potatoes and combine ingredients.
2. Heat 1 cm / 1/2 in oil in a large frying pan over a medium heat. Cook tablespoons of potato mixture in oil for 3-4 minutes each side (b) or until golden. Drain on absorbent kitchen paper and serve immediately.
3. To make salsa, place tomatoes, coriander, chilies, lemon juice and black pepper to taste in a bowl and toss to combine (c). Stand at room temperature for at least 15 minutes before serving.