Spiced potato cakes

Name: Spiced potato cakes
Yield: Serves 4–5
Cuisine: India
Ingredients: 1-2 fresh green chillies, chopped (deseeded if preferred); 10 ml/2 tsp ginger purée; 2.5 ml/½ tsp fennel seeds; 1 medium onion, finely chopped; 30 ml/2 tbsp sunflower oil or vegetable oil; Roasted Tomato Chutney, to serve; sunflower oil, for deep-frying; 1 large (US extra large) egg, beaten; 15 ml/1 tbsp cornflour (cornstarch); 450 g/1 lb potatoes, boiled and mashed; 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 2.5 ml/½ tsp ground turmeric

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

These delicious Bengali deep-fried spiced potato cakes, Alur Bora, are traditionally enjoyed at afternoon tea - a legacy left behind by the British tea plantation owners. They are also lovely as an appetizer, and can easily be made in advance.

Ingredients

30 ml/2 tbsp sunflower oil or vegetable oil
2.5 ml/½

Asia
India
East India
Starter
Gluten-free
Vegetarian

Method

Heat the oil in a pan over a medium heat and add the fennel seeds. Allow them to sizzle for a few seconds, then add the onion, chllies and ginger. Fry for 3-4 minutes, until the onions soften. Stir in the turmeric, coriander and salt. Remove from the heat.