Title: Potato Patties
Categories: Appetizer Ethnic Vegetarian
Yield: 6 Servings

6	md	Potatoes
3	tb	Yellow split peas
		Salt
2	tb	Oil
5		Fenugreek seeds
2	tb	Chopped onions
3	tb	Parsley
1		Fresh hot green chili

Two hours before using, boil the potatoes in their jackets. While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes. Remove from heat & drain very well, ensuring that you get rid of all the excess water. Set aside in a covered bowl.

In a skillet, add the oil & heat over a medium flame until it is very hot. Add the fenugreek. When they change colour, add onions & fry for 2 minutes, till the onion starts to brown. Add parsley, green chili & stir another 2 minutes. Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated. The mixture should become one lump. Cover & set aside.

Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked. A few lumps will remain, but get it as smooth as you can. Add somec salt & mix thoroughly.

Divide the potatoes into 12 balls & do the same with the split pea mixture. Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre. Roll up into a ball again & flatten once more into a patty. Repeat with the remaining ingredients.

To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over. Coat the bottom of the skillet with a small amount of oil. Cook no more than two patties at any one time in each skillet. Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes. The patties should be reddish brown on each side. Keep the heat fairly low otherwise they will burn.

Serve with chutney.

Madhur Jaffrey, "An Invitation to Indian Cooking"

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