Herb filled potato patties

Serves 4


1 kilo starchy potatoes, peeled and halved

1 tbsp black mustard seeds, toasted

1 tsp turmeric

1 cup parsley, washed 

1 cup coriander or mint, washed

2 red chilies 

3 cloves garlic, peeled, roughly chopped

2 tbsp tararind paste



1 lemon zest

1 tsp brown sugar

1 tbsp coconut oil or vegetable oil


3 large tomatoes, chopped into small cubes

2 carrots, peeled, grated

2 spring onions, chopped finely

2 tbsp olive oil

1 tsp lemon juice

salt and pepper



  1. Cook the potatoes in boiling salted water for 20 minutes or until soft, drain and transfer into a large bowl.
  2. Mash the potatoes with a pinch of salt, pepper, turmeric and the mustard seeds. Set aside to cool.
  3. In a food processor add the herbs, sugar, tamarind, chilli and lemon zest, and blend to a smooth paste.
  4. With help of scales, measure 40g portions of potato mixture, shape each one into a small ball and flatten in the palm of your hand. Take 1/2 tsp of the herb mixture and place in the middle of the potato, roll back into a ball so that the stuffing is sealed inside and gently flatten between both hands. Repeat this process until you have about 16-20 patties. Place the patties onto a plate and into the fridge for 10 minutes. 
  5. Meanwhile, make the salsa. Mix all the ingredients together and season with salt and pepper, set aside in the fridge.
  6. Heat a non stick frying pan with coconut oil, over a medium heat cook the patties for about 5 – 7 minutes on each side or until golden and crispy. 
  7. Prepare 4 bowls and divide the salsa evenly, place the warm, patties on top of the salsa and serve immediately with a sweet chilli or Greek yoghurt dipping sauce in the middle of the table.

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