Author Max Whittington
Deep fried potato, zucchini & carrot croquettes.
- 1 kg of potatoes
- 2 zucchinis
- 2 carrots
- 1 onion
- 1 clove of garlic
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 cup of chickpea flour
Boil the potatoes until soft, allow to cool. Grate the zucchini & carrots & mix with the potatoes & mash them slightly & mix together. Finely chop a couple of red chilli's and add them to the mixture.
Toast the seeds in a frypan until they become fragrant. Crush the seeds in a mortar & pestle. Mix the seeds into the potato mix & season the mix with pepper & salt. Take a tablespoon of the mix & form it into croquettes about approx 8cm long & as thick as a sausage.
Mix the chickpea flour in cold water to make a thin batter, add a pinch of salt. Dip the bounda's into the batter & fry them in hot oil. when they brown take them out & place them on paper towel.
They can be accompanied with a mixture of plain yoghurt & finely chopped mint.