Batata (Potato) Cutlets Recipe

• 1 1/4 lb Old potatoes
• 3 ounce Unroasted, shelled cashews
• 2 Tbsp. Sunflower oil
• 1/2 tsp Black mustard seeds
• 1/2 tsp Cumin seeds
• 1 med Onion, finely minced
• 1 x Fresh green chillies, seeded and minced, up to 2
• 2 lrg Clov garlic, peeled and crushed
• 1 tsp Grnd turmeric
• 1/4 tsp Chilli pwdr, up to /2, up to
• 1 tsp Salt
• 1/2 ounce Minced, fresh coriander leaves including the tender stalks
• 1 Tbsp. Lime juice
• 1 ounce Plain flour
• 1 med Egg, beaten
• 3 1/2 ounce Soft white breadcrumbs Oil for frying

1. Boil the potatoes in their skins.
2. Cold, peel and mash them.
3. Lightly crush the cashews with a rolling pin.
4. Heat the oil over a medium heat and add in the mustard seeds.
5. As soon as they begin to pop, add in the cumin seeds and allow the seeds to crackle in the warm oil for a few seconds.
6. Add in the onions, green chillies and garlic.
7. Stir and fry till the onions are a pale golden brown colour.
8. Stir in the turmeric, chilli pwdr, salt and coriander leaves.
9. Remove from the heat.
10. Add in the mashed potato, cashews and lime juice to the onion mix and mix thoroughly.
11. Divide the mix into 8 equal-sized portions and shape into flat oval shaped cutlets.
12. Dust each cutlet in flour, then dip in beaten egg and roll in breadcrumbs.
13. Heat a little oil in a frying pan over a medium heat.
14. You can also use an electric deep fat fryer if you wish.
15. Fry the cutlets for about 5-7 min till golden and drain on absorbent paper.
16. Serve with a crisp salad for a light lunch or possibly supper or possibly as a starter with brinjal pickle.
17. Unsuitable for freezing.

potatoes, cashews, sunflower oil, black mustard seeds, cumin, onion, green chillies, garlic, turmeric, chilli pwdr, salt, fresh coriander leaves, lime juice, flour, egg, white breadcrumbs oil

Taken from cookeatshare.com/recipes/batata-potato-cutlets-80331 (may not work)