- 8 POTATOES, peeled and
cooked 20 minutes
- 1 EGG
- 1 ONION, chopped
- 2 TBSP FLOUR
- 2 GREEN CHILLIES, chopped finely
- 2 TBSP POPPY SEEDS
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- 1 KG NEW POTATOES
- 1 LEMON, juice and rind
- 2 CLOVES GARLIC, in thin slices
- 4 TBSP OLIVE OIL
- 50 GRAM OLIVES, halved
- 50 GRAM BUTTER, cubed
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Mash the potatoes with 1/2 cup of water.
Stir in the other ingredients and add salt (I used black salt) and pepper
to taste. Shape the puree into eight balls and flatten them like hamburgers.
Fry them in hot oil, 3 minutes on each side.
"Posto" means "poppy seed" and "bora" are fritters. The original
recipe prescribes that the poppy seed should be soaked and ground. As
I really like the texture of poppy seeds, however, I did not do that
and just added them. Also, I used black salt instead of normal salt,
which has a special flavor and smells a bit sulfuric. I served the fritters
with tamarind sauce.
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Mix the potatoes with the lemon juice and rind, the
olive oil, the garlic and pepper and salt to taste. Put this mixture
in an oven dish and distribute the butter on top. Bake the potatoes
30 minutes at 210 degrees Celsius.
Sprinkle with olives.
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