Читать книгу Vegetables - Sophie Grigson, Sophie Grigson - Страница 46

Wow – these Indian potato cakes are so utterly wonderful, yet they are made with the most ordinary of vegetables: potatoes, carrots, peas and onions. Clever spicing is all it takes, that and a little ingenuity. They are easy to make, look good, and taste even better. I like them just as they are, but if you want to dress them up a little more, adding another beguiling layer of taste, make the sweet sour tamarind and date sauce overleaf to serve with them.

Serves 4 as a main course, 8 as a starter

650g (1 lb 7oz) floury potatoes

40g (11/2 oz) plain flour

1/2 teaspoon salt

vegetable oil for frying

Filling

115g (4 oz) lightly cooked fresh peas or frozen peas, thawed

115g (4 oz) carrots, roughly chopped

1 onion, chopped

1 red or green chilli, deseeded and chopped

2cm (3/4 in) piece fresh root ginger, grated

1 large clove garlic, chopped

11/2 tablespoons sunflower or vegetable oil

1 teaspoon ground cinnamon

1 teaspoon ground cumin

juice of 1/2 large lime

2 tablespoons chopped coriander leaves

salt

First boil the potatoes in their skins until tender. Drain, then pull off the skins and mash the potatoes thoroughly. Work in the flour and salt to form a malleable ‘pastry’. Divide into 16 pieces. Oil your hands lightly. Take one of the pieces of potato dough, roll into a ball, then flatten it to form a circle that’s roughly 8cm (3in) in diameter. Repeat with the rest of the portions and then cover with a tea-towel until needed.

While the potatoes are cooking, make the filling. Pile all the vegetables, chilli, ginger and garlic into the processor and pulse until finely chopped, but not so fine that they form a purée. Heat the oil in a frying pan and add the chopped veg. Stir over a moderate heat for about 5 minutes, then stir in the cinnamon and cumin. Continue cooking for another 5 minutes or so, then season with salt. Take off the heat, cool slightly, then stir in the lime juice and coriander. Taste and adjust seasoning. Divide into 8.

Take one of the circles of potato dough, mound an eighth of the filling in the centre, then cover with a second disc of potato. Pinch the edges together to seal. Roll back into a ball, then flatten slightly to form a potato cake that’s roughly 2.5 cm (1 in) thick. Repeat with the remaining dough and filling.

Heat 2 tablespoons oil in a heavy frying pan over a moderate heat. Lay the potato cakes in the pan, without overcrowding. The oil should sizzle as they come into contact with it. If it is too cool, the cakes will stick to the pan. Leave them to cook – without moving around – for 3–4 minutes, then turn and brown the other side.

Serve while still hot on their own, or with the tamarind and date relish below.