Yield: 8 servings
|4 larges||Potatoes; unpeeled, weighing|
|\N \N||; about 1kg (2lb)|
|3 tablespoons||Vegetable oil|
|1 teaspoon||Chilli powder|
|1 tablespoon||Single cream|
|2 mediums||Size eggs; beaten|
|50 grams||Butter; about (2oz)|
|175 grams||Peas; cooked and drained|
|\N \N||; (6oz)|
|1 small||Green chilli; de-seeded if wished|
|\N \N||; and chopped|
|25 grams||Fresh parsley; chopped (1oz)|
FOR THE PEA STUFFING
Cook the unpeeled potatoes in boiling water for 15-20 minutes until very tender. Drain and set aside.
For the pea stuffing, put the peas in a bowl and stir in the chilli and parsley.
To make the patties, peel the boiled potatoes, then mash them very well with 1 tablespoon of the oil, and the salt, chilli powder, cream and enough of the beaten eggs to make a smooth but not too soft texture.
With your hands, make 8 round patties about 8cm (3 inches) in diameter and 5mm ( ¼ inch) thick. Put about a tablespoon of filling in the centre of each patty, gather up the edges and bring them together to enclose the filling completely. Press to seal, turn over and press down to flatten slightly.
Heat the remaining oil and the butter in a frying pan and fry the patties until lightly browned, about 5 minutes, turning once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.