Indian potato cakes

Ingredients for 4 servings:

• 500 g potatoes, floury
• 150 g peas, fresh or frozen
• 4 tbsp oil or ghee, maybe more for frying
• 2 small chili peppers, green, finely chopped
• 1 small onion(s), red, finely chopped
• 2 cm ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 2 tbsp chickpea flour
• 1 tbsp lemon juice
• some salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Aloo Ti Tikki

Peel and quarter the potatoes, and boil until tender, allowing them to mash easily. Drain and steam the potatoes, then mash them with a potato masher. They should still be hot. Blanch the peas in boiling salted water for 5 minutes, then plunge into iced water and drain well. In a large bowl, combine the potatoes and peas. Heat 1 tablespoon of oil or ghee in a small pan and fry the onions, chili, ginger, and spices for 1 minute, until fragrant. Add this mixture to the potatoes along with the chickpea flour and fold in. Mix in the lemon juice and a pinch of salt. Using your hands, shape the potato mixture into golf-ball-sized kofta, then flatten them slightly. Heat the remaining oil in a pan (preferably non-stick) and fry the potato kofta until golden brown on both sides. The cookies can be eaten warm or cold.