(Also called "tikkis")
INGREDIENTS:
4 potatoes
1 t ground roasted cumin
1/2 t black pepper
1 T grated ginger
1 T chopped fresh coriander leaves
1/2 t turmeric
pinch of cayenne
1 T lemon juice
salt, as desired
1/4 c fine pearl tapioca, soaked for 1/2 hr. and drained
1 T arrowroot powder (optional)
ghee for pan frying
PREPARATION:
1. Boil the potatoes until done. Cool a bit and peel and mash.
2. Add the remaining ingredients and stir well.
3. Form into patties and pan fry until brown on each side.
These may also be deep fried like tater tots. Make sure the ghee is almost smoking. If the mixture is not holding together, use the arrowroot. Do not stir until beginning to brown.
A SIMPLER VARIATION Use as desired:
fresh jalapeno chillies, finely chopped
chopped fresh coriander (cilantro) or parsley
ground black pepper
salt
lemon juice (opt)
Both varieties can also be pan fried in ghee rather than deep fried.