Herb filled potato patties
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
- Cook the potatoes in boiling salted water for 20 minutes or until soft, drain and transfer into a large bowl.
- Mash the potatoes with a pinch of salt, pepper, turmeric and the mustard seeds. Set aside to cool.
- In a food processor add the herbs, sugar, tamarind, chilli and lemon zest, and blend to a smooth paste.
- 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.
- Meanwhile, make the salsa. Mix all the ingredients together and season with salt and pepper, set aside in the fridge.
- 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.
- 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.