1Jalapeno or 2 Green chilliesseeds and ribs removed, if preferred
1/2Teaspoon salt or to taste
1/2Teaspoon garam masala
1/8Teaspoon each – Ground peppercinnamon, fennel/sonf and cayenne/red chilli powder
Canola or vegetable oil for shallow frying
Boil the potatoes (skin on) until tender, then drain and remove the skin.
Mince the walnuts, mint, coriander and chillies.
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.
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.
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.