Name: Crisp potato and peanut cakes
Cook time: 70 min
Total time: 70 min
Ingredients: 250 gram tapioca; 1 tablespoon sunflower oil; 1 teaspoon cumin seeds; 1/4 teaspoon ground turmeric; 3 medium_piece (600g) potatoes, peeled, chopped coarsely; 2 tablespoon roasted unsalted peanuts, finely chopped; 1/2 cup fresh coriander, finely chopped; 2 long green chillies, chopped finely; 4 centimetre (20g) piece fresh ginger, grated; sunflower oil, for shallow-frying, extra; 1 teaspoon black mustard seeds; 2 medium_piece (300g) tomatoes, seeded, chopped finely; 2 green onions, chopped finely; 1/2 cup fresh coriander, finely chopped; 500 gram yogurt

Ingredients

250 gram tapioca

1 tablespoon sunflower oil

1 teaspoon cumin seeds

1/4 teaspoon ground turmeric

3 medium_piece (600g) potatoes, peeled, chopped coarsely

2 tablespoon roasted unsalted peanuts, finely chopped

1/2 cup fresh coriander, finely chopped

2 long green chillies, chopped finely

4 centimetre (20g) piece fresh ginger, grated

sunflower oil, for shallow-frying, extra

1 teaspoon black mustard seeds

2 medium_piece (300g) tomatoes, seeded, chopped finely

2 green onions, chopped finely

1/2 cup fresh coriander, finely chopped

500 gram yogurt

Method

1.Make tomato onion raita. Cook mustard seeds in heated small frying pan until seeds begin to pop. Combine seeds in medium bowl with remaining ingredients.

2.Place tapioca in large heatproof bowl, cover with boiling water. Stand 10 minutes, drain.

3.Meanwhile, heat oil in small frying pan, cook cumin and turmeric, stirring, until fragrant.

4.Boil, steam or microwave potato until tender, drain. Mash potato in large bowl then stir in tapioca, cumin, turmeric, nuts, coriander, chilli and ginger. Shape heaped tablespoons of potato mixture into patty-size cakes. Heat extra oil in large frying pan, shallow-fry potato cakes, in batches, until browned. Drain on absorbent paper, serve with raita.

A grain often used for puddings and desserts, and as a thickening agent in cooking, tapioca is sourced from the root of the cassava plant (unlike sago, with which it is often confused, which comes from a variety of palm).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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