Potato Kofta

• 1 1/2 lb potatoes, peeled, chopped
• 4 oz fresh low-fat firm ricotta cheese
• 2 tbsp raisins, coarsely chopped
• 2 tbsp roasted cashews, finely chopped
• 3 tbsp chopped fresh cilantro leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• None None vegetable oil, to deep-fry
• 1/3 cup all-purpose flour, to dust
• None None curry sauce, to serve

1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Boil for 10-12 mins, or until tender. Drain then return to pan and mash until smooth. Let cool slightly.
2. Combine potatoes with ricotta, raisins, cashews, cilantro and spices. Roll heaped tablespoonfuls of mixture into balls. Arrange on a plate.
3. Heat oil in a large heavy-bottomed saucepan to 350u0b0F. Dust potato balls with flour, shaking off excess. Deep-fry balls, in batches, for 2 mins, or until golden brown. Using a slotted spoon, transfer to paper towels.
4. Combine potato balls and curry sauce in a medium saucepan. Cook for 2-8 mins, or until coated and heated through. Serve.

potatoes, ricotta cheese, raisins, cashews, cilantro, ground cumin, ground coriander, chili powder, vegetable oil, flour, curry sauce

Taken from recipes-plus.com/api/v2.0/recipes/37744 (may not work)