|3 medium large potatoes (peeled and cut in ½-inch cubes)|
|1 cup peas|
|¼ cup minced fresh coriander leaves (or parsley)|
|1 cup bread crumbs|
|1 teaspoon salt|
|1 teaspoon black pepper|
|1 cup sour cream|
|¼ cup ghee or oil for frying|
|Boil potatoes in saucepan until very tender. Mash and set aside. Steam peas and set aside. |
Add spices and bread crumbs to mashed potatoes. Then add peas. Divide the mixture into 12 3-inch balls. Flatten each ball in the palms of your hands to make into patties.
In nonstick skillet heat ½ of the ghee. Fry 6 of the patties on both sides until golden (about 3 minutes on each side).
Add remaining ghee and fry remaining 6 patties.
Serve hot, with sour cream in the side.
|Makes 1 dozen.|