15
500g Scotty Brand potatoes, (cooked)
150g fresh or frozen Scotty Brand Peas
4 tbsp oil
2 chopped green chillies (optional)
Half red onion (finely chopped)
2cm piece ginger (grated)
3 tsps of either Korma, Bhuna, Goan or Tandoori Masala Spice Pot blend
2 tablespoons besan flour (chickpea flour, gram flour)
2 tablespoons lemon juice
Salt, to taste
Peel and boil the Scotty Brand potatoes until cooked and mash with a little butter and season to taste.
Heat 1 tablespoon of the oil in a pan and fry the onions, ginger and chilli (if using).
Once the onions are transparent, add a splash of water and the spice pot spices. Cook for about a minute over a medium heat, then mix in the peas and warm through very gently (too much cooking and the peas will lose their green.
Add this mixture to the cooked potatoes, and mix in the besan flour, lemon juice and salt. Combine well then roll the mixture into golf ball size balls then press and shape into patties.
Heat the remaining oil in a non-stick frying pan and add the patties in batches.
Fry them on each side until crisp and golden brown. Serve hot or cold.
