Red Potatoes 5 – 7
Dry Green Peas 1 cup
Green Chiles 2
Ginger 1 inch piece
Cilantro 1 cup packed
Cumin Seeds 1 tbsp
Asafoetida a pinch
Fine Sooji 2 tbsps
Salt to taste
Oil as required
Method of preparation:
Soak green peas in water for 6 – 8 hrs and pressure cook them in 2 cups of water for 3 whistles.
Alternatively, use fresh or frozen green peas.
Wash, halve and boil potatoes until just cooked.
Once cooled, peel and mash the cooked potatoes.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.
Clean, wash and finely chop cilantro.
Heat a tbsp oil in a pan, add cumin seeds, hing, green chiles and ginger.
When cumin seeds start to brown, add mashed potatoes, peas, cilantro and salt.
Mix thoroughly and remove from heat.
Cool the mixture and form lemon sized balls out of the mixture.
Roll the balls in sooji and flatten them on palm.
Repeat the same with remaining potato peas mixture.
Heat a tsp of oil on a flat pan, place the flattened potato patties on hot pan.
Fry on both sides until golden brown and remove from heat.
Repeat the same with remaining patties.
Alternatively, roast the potato patties in oven at 350F for 10 – 15 minutes.
Serve peas potato patties sandwiched in any bread or french rolls with sliced onions and tomato ketchup.
Notes: The peas potato burger can be packed in zipper bag and stored in freezer for couple of days.