Polly Brunt

Polly Brunt

6th August 2013
Polly Brunt


Pan-fried potato cakesServes 4


  • 400 Gm boiled potatoes, peeled and grated
  • 1 ½ tsp toasted cumin seeds, crushed
  • ½ tsp red chilli flakes
  • 1 tbsp chopped ginger
  • ½ tsp chopped green chillies
  • 2 tbsp chopped coriander leaves
  • 1 ½ tsp salt
  • 2 tbsp vegetable oil for frying


Mix all the spices with grated potatoes and mix it well. Shape the
mixture into 2” diameter cakes with ½” thickness. Pat them well
and rest in refrigerator for 20 minutes. Heat a non-stick pan or
any flat pan and pour oil and pan-fry potato cakes on both sides
giving a nice crisp brown surface. Pan shouldn’t be too hot or
smoking hot. The beat results are achieved on medium heat.
Serve with tomato chutney.
Tomato chutney:
Heat 1 tbsp vegetable oil in pan, sauté 1 tsp chopped ginger, 3 tbsp
chopped onions until translucent. Add 250 gm chopped tomatoes,
½ tsp red chilli powder and 1 tsp salt and 2 ½ tsp sugar. Cook the
mixture till tomatoes are melted to form a sauce consistency.
Blend the mixture with a mechanical blender and pass through a
fine strainer. In a separate pan sauté ½ tsp nigella seeds or
cumin seeds in 2 tsp of vegetable oil and add to the sauce and mix

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