Curd Patties

1 gallon milk

2 teaspoons salt

1 tablespoon chopped fresh coriander leaves

4 tablespoons ghee

½ teaspoons black pepper

From milk, make curd (see curd recipe). Press curd for 20 minutes. Knead curd into a smooth consistency by pressing against counter top or board with palm of hand.

Add coriander leaves and spices to curd. Make 12 balls and form into patties 2 inches in diameter.

Heat ghee in nonstick skillet over medium heat. Fry patties on both sides until golden brown (about 5 minutes).

Serve hot - plain or with tomato chutney.

Makes 1 dozen.