Crisp potato and peanut cakes

Create finger food that boasts a wow factor - combining starchy potato and sago with peanuts and fragrant spices to form these indian-inspired patties.
Crisp potato and peanut cakesAustralian Women's Weekly
1H 10M



1.Wash potatoes, then boil them with skin on, covered, for about 20 minutes or until soft. Drain, cool slightly. Peel potatoes, then mash in a bowl until smooth.
2.Place the sago or tapioca into a large heatproof bowl; pour over plenty of boiling water (this is to stop it sticking). Stand for 10 minutes; break it up with a fork if necessary; drain. Don’t soak sago for longer than 10 minutes, as the patties will become soggy.
3.Add the drained sago to the potato, with peanuts, coriander, chilli, ginger and salt to taste.
4.Heat the oil in a small pan; add cumin seeds, cook, stirring, until browned and fragrant. Add turmeric, then add to the potato mixture; mix well.
5.Form heaped tablespoons of the mixture into patties. Shallow-fry patties, in batches, in extra oil until golden brown on both sides. Drain on absorbent paper.
6.Serve hot with extra coriander and tomato and onion raita, if desired.

This is a traditional Maharashtran (Bombay) recipe. The patties can be made several hours ahead. Fry patties just before serving. Uncooked patties suitable to freeze. Not suitable to microwave.