Crisp Potato And Peanut Cakes

• None None FOR THE TOMATO ONION RAITA
• 1 tsp black mustard seeds
• 2 medium tomatoes, seeded and finely chopped
• 2 None green onions, finely chopped
• 1/4 cup finely chopped fresh cilantro
• 2 cups plain yogurt
• None None FOR THE POTATO AND PEANUT CAKES
• 1 2/3 cups tapioca
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/4 tsp ground turmeric
• 3 medium potatoes, peeled and coarsely chopped
• 2 tbsp finely chopped roasted unsalted peanuts
• 1/4 cup finely chopped fresh cilantro
• 2 None long green chili peppers, finely chopped
• 1 piece (1 1/2 inches) ginger, grated
• None None Vegetable oil, for shallow-frying

1. For the tomato onion raita, cook mustard seeds in heated small skillet until seeds begin to pop. Combine seeds in medium bowl with remaining ingredients. Cover; refrigerate until ready to serve.
2. Place tapioca in large heatproof bowl; cover with boiling water. Let stand 10 mins;, drain.
3. Meanwhile, heat oil in small skillet on medium heat. Cook cumin and turmeric, stirring, until fragrant.
4. Boil, steam or microwave potato until tender; drain. Mash potato in large bowl. Stir in tapioca, cumin, turmeric, nuts, cilantro, chili pepper and ginger. Shape heaped tablespoons of potato mixture into patty-size cakes.
5. Heat oil in large skillet on medium heat. Shallow-fry potato cakes, in batches, until browned. Drain on paper towels. Serve with raita.

tomato onion, black mustard seeds, tomatoes, green onions, fresh cilantro, plain yogurt, peanut cakes, tapioca, vegetable oil, cumin seeds, ground turmeric, potatoes, peanuts, fresh cilantro, long green chili peppers, ginger, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/33185 (may not work)