- 6 POTATOES, cooked and mashed
- 3 TBSP FLOUR
- 2 EGGS
- 1/2 CUP OF MILK
- 50 GRAM CHEESE, grated
- 50 GRAM OLIVES, chopped
- HANDFUL PARSLEY, chopped
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- 250 GRAM BEANS, soaked overnight
- 2 TBSP COCONUT, grated
- PIECE OF GINGERROOT, grated
- 3 CARDAMOM PODS, use inside seeds
- 1/2 TSP CUMIN SEED
- 1 TSP CHILI POWDER
- 1 TSP GARAM MASALA
- 2 TBSP BREADCRUMBS
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Bring the milk to the boil. Switch off the heat,
add the flour, stir well. Heat the mixture again slowly while stirring
for a minute or so. Switch off the heat and add the eggs. Add the remaining
ingredients. Form small balls with the help of two wet tablespoons.
Deep fry those until golden brown.
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Cook the beans one
and a half hours and drain them. Mix them with the coconut, the
cardamom, cumin seed, chili powder, garam masala and 1 teaspoon salt
and puree this mixture. Add the ginger and the breadcrumbs and knead
this well together. Form 20 patties and refrigerate these for one hour.
Fry the 4 minutes on each side and serve with
chutney.
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