UNIVERSALLY ACCEPTABLE!!

HOT CRISPY POTATO STEAKS

Potatoes 2kg

Butter 20gms

French beans chopped 100gms

Celery chopped 25gms

Carrots chopped 100gms

Onions chopped 50gms

Dry fenugreek leaves 2gms

Salt to taste

Egg 3nos

Crushed cashew nuts (fried) 50gms

Raisins 50gms

Green peas 50gms

Chopped ginger 20gms

Coriander leaves chopped 20gms

Corn flour 2tbspn

Dry bread crumbs to coat

Oil to fry

PREPARATION:

Wash potatoes. Prick with a fork. Rub salt. Place on a bed of salt. Bake in a pre-heated oven (180°) for about 1¼ hours. Remove. Cool to room temperature. Peel & mash the potatoes. Shell peas. Boil vegetables separately, applying the principle of boiling vegetables. Drain, squeeze out excess moisture. Melt butter in a pan. Add in ginger & vegetables. Stir for a minute. Add in potatoes, salt, raisins & cashew not. Stir for about 8-10minutes. Add in fenugreek leaves & coriander leaves. Cool the mixture. Add in 1 egg. Mix thoroughly. Divide into individual balls weighing about 60gms each. Prepare a batter of remaining egg & corn flour. Dip the potato balls in the batter (egg wash). Apply bread crumbs & shape into flattened cubes. Deep fry in hot oil until golden brown & crispy. Drain on an absorbent paper. Serve hot as an accompaniment.