Pea-filled potato cakes

Potatoes, boiled and peeled: 450gm Vegetable oil: 3 tbsp Salt to taste For the filling Vegetable oil: 2 tbsp Frozen green peas: 80gm A couple of generous pinches each of coriander, red chilli and cumin powders Dried mango powder: half tsp Salt to taste Fresh coriander, chopped: 2 tbsp Method Mash the potatoes, knead lightly for a minute or two till it comes together and divide it into 6 parts. Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and splash water and cook until the peas or done, for about 5 minutes. Add the coriander and mash a little. Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded tsp of filling in each and pinch the potato over the top and reshape into balls. Pat to flatten. Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides. The Hindu Wellness March 5 2009