• 4 large potatoes boiled, peeled and mashed
• 1/2 cup sabudana (sago)
• Water
• 100g cabbage and 10 curry leaves chopped very fine
• 2 green chillies chopped very fine
• 2" piece of ginger grated
• 1/4 cup peanuts roasted and crushed coarsely
• 1 tsp raw mango powder
• 1 tsp cumin seeds
• Salt to taste
• Vegetable/canola/sunflower cooking oil for shallow frying
Preparation:
• Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
• Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
• Make the paste into equal-sized balls and flatten slightly to form patties.
• Heat oil in a wide, flat pan and shallow fry the patties till golden.
• Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot Masala Chai.
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