12 December 2012,22:59 by
Ponmathi Srilekha.S

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Makes :
3 Cakes

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Add the cornflour to the grated potatoes and mix well. Refrigerate for about 10-15 minutes or until firm enough to handle.
  • Heat the oil in a small frying pan and add the peas and all the spices and herbs. Toss for about a minute in the pan and remove from heat. Mash a little.
  • Divide the potato mixture into 6 equal portions.
  • Grease the palms with a little oil and roll each portion into a ball. Flatten into ½ inch thick disc. Repeat with the remaining portions.
  • Divide the stuffing into 3 portions and place one portion in the middle of 3 cakes. Sandwich with the other 3 cakes and press the edges together to enclose the filling. Flatten and shape again.
  • Heat the tablespoon of oil until hot in a small non-stick frying pan. Add the cakes and cook on one side for a minute or two, then turn and brown the other side.
  • Simmer to low flame and cook, turning often, until well browned and crisp. Serve hot with chutney.


  • 250 grams waxy new potatoes, boiled in salted water, peeled, dried and grated
  • 50 grams shelled green peas, fresh, cooked until tender and drained
  • ¼ teaspoon coriander
  • 1 teaspoon Cooking oil
  • 1 teaspoon cornflour
  • 4 teaspoon Cooking oil
  • ¼ teaspoon red chilli
  • ¼ teaspoon cumin powder
  • ½ teaspoon dried mango powder
  • Salt to taste
  • 1 tablespoon chopped fresh coriander

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