Potato Chops

Name: Potato Chops
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 small carrot, diced; 1 heaped tsp each turmeric, cumin, ground coriander and garam masala; 2 garlic cloves, finely chopped; 1 small onion, finely chopped; 2–3 tbsp vegetable oil; 1 heaped tsp panch phoran, 1 chilli, seeded and finely chopped; salt and white pepper; 2 tbsp vegetable oil; large knob of fresh root ginger, grated; 1 kg (2¼ lb) floury potatoes; 1 small courgette, diced; red schoog, to serve; plain flour, for dusting; small handful of corn kernels or chopped baby sweetcorn; handful of coriander leaves, chopped; handful of broad beans (about 5 pods); squeeze of lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

We Love these little stuffed potato cakes as they are the sort of thing our parents used to pack as a snack when we went on a trip, so – humble as they are – they still evoke feelings of excitement and mystery in us.

Ingredients

1 kg (2¼ lb) floury potatoes
salt and white pepper
plain flour, fo

Asia
Snack
Mediterranean
Spicy
Vegan

Method

Cook the potatoes in their skins in boiling salted water until tender. Drain and leave to cool. When cool enough to handle, peel off the skins and mash the potatoes with a little salt and white pepper.
For the filling, heat the oil in a wok or large frying pan until quite hot. Add the panch phoran seeds and stir-fry until they pop. Add the chilli and turmeric, sti