1. Place whole potatoes in a large pot of cold salted water, bring to a boil, reduce heat and cook until tender. Drain, cool thoroughly, and peel. 2. Lightly mash the potatoes (a ricer is perfect for this). Lightly mash the peas and mix them into the potatoes. Add the bread crumbs, salt, turmeric, cayenne, black pepper, and ginger. 3. In a small skillet, toast the coriander and cumin seeds over medium heat until just fragrant, about 1 minute. Grind the spices in a mortar and pestle or electric spice grinder and add to the potatoes, mixing thoroughly. 4. Fill a large skillet with oil to a depth of about 1/8 inch and heat over medium-high heat. Moisten your hands and form patties by taking golf ball-sized pieces of the mixture and pressing them into 2 1/2 inch cakes about 3/4 inch thick. Press firmly, or they will fall apart while cooking. Fry until golden brown about 2 minutes on each side. Transfer to absorbent paper and finish with coarse salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
