Potato Cakes With Avocado Nuggets

Print Recipe
Potato Cakes With Avocado Nuggets
Servings
patties
Ingredients
  • 6 medium brushed potatoes
  • 1/2 Cup walnut pieces
  • 1/2 Cup each mint and coriander leaves
  • 1 Jalapeno or 2 Green chillies seeds and ribs removed, if preferred
  • 1/2 Teaspoon salt or to taste
  • 1/2 Teaspoon garam masala
  • 1/8 Teaspoon each – Ground pepper cinnamon, fennel/sonf and cayenne/red chilli powder
  • 1 Tablespoon cornflour
  • 1 Small avocado
  • Canola or vegetable oil for shallow frying
Servings
patties
Ingredients
  • 6 medium brushed potatoes
  • 1/2 Cup walnut pieces
  • 1/2 Cup each mint and coriander leaves
  • 1 Jalapeno or 2 Green chillies seeds and ribs removed, if preferred
  • 1/2 Teaspoon salt or to taste
  • 1/2 Teaspoon garam masala
  • 1/8 Teaspoon each – Ground pepper cinnamon, fennel/sonf and cayenne/red chilli powder
  • 1 Tablespoon cornflour
  • 1 Small avocado
  • Canola or vegetable oil for shallow frying
Instructions
  1. Boil the potatoes (skin on) until tender, then drain and remove the skin.
  2. Mince the walnuts, mint, coriander and chillies.
  3. Place the potatoes in a plate and then mash them into a smooth paste using a fork, ensuring that there are no lumps. Add the walnuts, mint, coriander, chilli, salt, all the spices and the cornflour. Mix well.
  4. Cut the avocado into half inch pieces. Take a golf-ball sized piece of the potato mixture, roll it into a ball. Make a deep indentation into the potato using a finger and place a chunk of avocado inside. Close the potato mixture around the avocado and roll smooth. Flatten the ball slightly and set aside on a plate. Make patties with the remaining potato mixture the same way.
  5. Warm a fry pan with a tablespoon of oil. Place a few of the patties in the hot oil and cook on medium-high heat until the bottoms are deep brown. Turn once and let the other side brown up, adding another tablespoon of oil all around to ensure a crisp crust. Remove and serve with green chutney.

Written by mattsadmin