Summary

Ingredients

• 500 g potato (s), floury, cut into pieces
• 150 g peas, fresh or frozen
• 4 tablespoon oil or ghee, possibly more for frying
• 2 small chilli pepper (s), green, finely chopped
• 1 small onion (s), red, finely chopped
• 2 cm ginger, grated
• 1 teaspoon turmeric, ground
• 1 teaspoon ground cumin
• 1 teaspoon coriander, ground
• 0.5 teaspoon ½ spice mix, (Garam Masala)
• 2 tablespoon chickpeas, ground
• 1 tablespoon lemon juice
• a bit salt

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Instructions

1. Cook the peeled and quartered potatoes until they can be easily mashed. Drain the potatoes and let them steam out, then mash them with a potato masher, but they should still be hot.
2. Blanch the peas in boiling salted water for 5 minutes, then rinse in ice water and drain well. Mix the potatoes with the peas in a large bowl.
3. Heat 1 tablespoon of oil or ghee in a small pan and fry the onions, chilli, ginger and spices for 1 minute until they are fragrant. Add this mixture with the chickpea flour to the potatoes and fold in. Mix in the lemon juice and a little salt.
4. Use your hands to form a golf ball-sized kofta from the potato mixture, then flatten it a little.
5. Heat the remaining oil in a coated pan if possible and fry the potato kofta until golden brown on both sides. The cookies can be eaten warm or cold.