Potato Kofta

Name: Potato Kofta
Ingredients: 1 1/2 lb potatoes, peeled, chopped; 4 oz fresh low-fat firm ricotta cheese; 2 tbsp raisins, coarsely chopped; 2 tbsp roasted cashews, finely chopped; 3 tbsp chopped fresh cilantro leaves; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp chili powder; None None vegetable oil, to deep-fry; 1/3 cup all-purpose flour, to dust; None None curry sauce, to serve

11 ingredients

4 steps

Ingredients

1 1/2 lb potatoes, peeled, chopped
4 oz fresh low-fat firm ricotta cheese
2 tbsp raisins, coarsely chopped
2 tbsp roasted cashews, finely chopped
3 tbsp chopped fresh cilantro leaves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
None None vegetable oil, to deep-fry
1/3 cup all-purpose flour, to dust
None None curry sauce, to serve

Directions

1

Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Boil for 10-12 mins, or until tender. Drain then return to pan and mash until smooth. Let cool slightly.
2

Combine potatoes with ricotta, raisins, cashews, cilantro and spices. Roll heaped tablespoonfuls of mixture into balls. Arrange on a plate.
3

Heat oil in a large heavy-bottomed saucepan to 350°F. Dust potato balls with flour, shaking off excess. Deep-fry balls, in batches, for 2 mins, or until golden brown. Using a slotted spoon, transfer to paper towels.
4

Combine potato balls and curry sauce in a medium saucepan. Cook for 2-8 mins, or until coated and heated through. Serve.