| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | 8 | Servings | ||
INGREDIENTS
| 4 | Potatoes, unpeeled weighing | |
| about 1kg 2lb | ||
| 3 | T | Vegetable oil |
| 1/4 | t | Salt |
| 1 | t | Chilli powder |
| 1 | T | Single cream |
| 2 | Size eggs, beaten | |
| 50 | g | Butter, about 2oz |
| 175 | g | Peas, cooked and drained |
| 6oz | ||
| 1 | Green chilli, de-seeded if | |
| wished | ||
| and chopped | ||
| 25 | g | Fresh parsley, chopped 1oz |
INSTRUCTIONS
Cook the unpeeled potatoes in boiling water for 15-20 minutes until very tender. Drain and set aside. For the pea stuffing, put the peas in a bowl and stir in the chilli and parsley. To make the patties, peel the boiled potatoes, then mash them very well with 1 tablespoon of the oil, and the salt, chilli powder, cream and enough of the beaten eggs to make a smooth but not too soft texture. With your hands, make 8 round patties about 8cm (3 inches) in diameter and 5mm ( 1/4 inch) thick. Put about a tablespoon of filling in the centre of each patty, gather up the edges and bring them together to enclose the filling completely. Press to seal, turn over and press down to flatten slightly. Heat the remaining oil and the butter in a frying pan and fry the patties until lightly browned, about 5 minutes, turning once. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 13.4mg
Sodium: 98.7mg
Potassium: 52.3mg
Carbohydrates: 3.2g
Fiber: 1.1g
Sugar: 1.1g
Protein: 1.3g