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Is it a hash brown? A ball of stuffing? A dumpling, a fritter? It doesn’t matter. Just do it. Make these babies for breakfast, lunch, dinner, or snack time — and relish their rich depth of flavour and scrumptious crispy-fluffy textures!

You will need

Serves 4

  • 500g medium Dutch creams
  • 3 tablespoons extra virgin olive oil
  • 3 red onions, diced
  • 1 teaspoon ginger, minced
  • 2 garlic cloves, minced
  • 1 green chilli, finely diced
  • 250g frozen peas
  • 1/2 lemon, juice only
  • 2 teaspoons garam masala
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon salt

To serve

  • Handful of fresh coriander sprigs
  • Coconut yoghurt, natural flavour
  • Tomato chutney

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15 mins to prep

30 mins to cook

  1. Step 1

    Boil potatoes in their skin for 20 minutes or until tender. Set aside to cool.

  2. Step 2

    Add diced onions to a hot pan with grapeseed oil over medium-high heat. Add ginger, garlic and chilli and caramelise for 10 minutes.

  3. Step 3

    Remove from heat and add peas, lemon juice, garam masala, sugar, cumin seeds, and salt.

  4. Step 4

    Mash the cooled potatoes, then stir in the onion mixture, mixing well to combine, and season with salt.

  5. Step 5

    Portion the potato mixture into equal portions (about 1/3 cup for each), pressing out any air bubbles as you form them into sort of patties.

  6. Step 6

    Add oil to a frypan over medium-low heat. Fry the patties in batches for 5 minutes or until golden brown and crispy on both sides. Transfer to a paper towel to drain the excess oil, and repeat until you’ve used all the mixture!

  7. Step 7

    Sprinkle over some coriander leaves and serve with your favourite tomato chutney and coconut yoghurt :)

Recipe: Simon Toohey

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