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Christian Vegetarian Association Presents:
Take Heart!

Potato Puffs

These little potato patties could be a party delight when served with coriander or tomato chutney.

For the potato mixture:

14 oz. potatoes, boiled and mashed

2 Tbsp. fresh coriander chopped

2 green chilies, chopped

1 tsp. grated ginger

1 tsp. lemon juice

2 Tbsp. bread crumbs

Salt to taste

2 tsp. vegetable oil

For the filling:

1 cup boiled, crushed peas

1 Tbsp. fresh coriander, chopped

2 green chilies, chopped

½ tsp. grated ginger

½ tsp lemon juice

Salt to taste

For frying:

vegetable oil

• Mix together all the ingredients for the potato mixture and keep aside.

• Mix together all the ingredients for the filling and keep aside.

• Oil your hands and take some potato mixture (about the size of lime) in your palm and flatten it. Put about 3/4 tsp. of the filling in the center and form a ball covering the filling with the potato mixture. Flatten the ball into little patties.

• Make similar patties of all the potato mixture. You should have about 20 patties.

• Heat oil in a frying pan and deep-fry 3-4 patties at a time.

• Serve hot with coriander chutney.

Makes 4 servings .

Your question and comments are welcome

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