Filled Veggie Patties
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
8
- Ingredients
- 4.333 cups floury potatoes (cut into chunks)
- ½ cup all-purpose flour
- ½ tsp salt
- 1 Tbsp sunflower oil
- 1 onion (finely chopped)
- 1 yellow pepper (seeds removed)
- 1 cup finely chopped Arugula
- 1 clove garlic cloves (crushed)
- 2 tsps grated ginger
- 1 tsp Cumin powder
- 1 Tbsp lemon juice
- salt
- peppers
- 4 Tbsps vegetable oil
- To serve
- Tomato relish
- To garnish
- Arugula
Preparation steps
1.
Cook the potatoes in boiling salted water for about 20 minutes until tender. Drain well and mash thoroughly.
2.
Work in the flour and salt to form a dough. Divide into 16 pieces. Take 1 piece, roll into a ball with oiled hands, then flatten to form a round that's roughly 8cm|3" in diameter. Repeat with the remaining pieces. Set aside and cover with a tea towel.
3.
Heat the sunflower oil in a frying pan and add the vegetables. Cook, stirring for 5 minutes. Add the garlic, ginger and cumin and cook for a further 5 minutes, stirring.
4.
Remove from the heat and cool slightly. Stir in the lemon juice, salt and pepper to taste. Divide into 8 pieces.
5.
Take 1 round of potato dough and mound 1 portion of the filling in the centre, then cover with a second disc of potato. Pinch the edges together to seal. Roll into a ball, then flatten slightly to form a potato cake about 2.5cm|1" thick. Repeat with the remaining dough and filling.
6.
Heat half the vegetable oil in a heavy-based frying pan. Cook 4 potato cakes for 3-4 minutes on each side until golden brown and piping hot. Repeat with the remaining oil and potato cakes.
7.
Serve immediately with tomato relish and garnish with rocket.
