Recipes
Date posted: 26/04/2019
Ingredients
| For the batter | |
| Everyday Favourites ground turmeric | 3g |
| Dr Oetker baking powder | 10g |
| Everyday Favourites chilli powder | 4g |
| Everyday Favourites sesame seeds | 15g |
| Gram flour | 200g |
| Water | 600ml |
| For the filling | |
| Everyday Favourites medium desiccated coconut | 50g |
| Everyday Favourites garam masala | 8g |
| Everyday Favourites sesame seeds | 10g |
| Chopped garlic in oil | 20g |
| Everyday Favourites ground cumin | 8g |
| Ginger fresh chopped | 20g |
| Spring onions sliced fine | 100g |
| Maldon sea salt | 1.5g |
| Mashed potatoes | 300g |
| Chopped coriander | 20g |
| Everyday Favourites extended life vegetable oil - polybottle | 15ml |
| For the coconut dressing | |
| Cook Asia rich & creamy coconut milk | 400ml |
| Coriander | 25g |
| Green chilli | 15g |
| Pure olive oil glass | 100ml |
Method
- Mix the turmeric, baking powder, chilli powder, sesame seeds, gram flour and water together to form the batter and set to one side.
- Heat a frying pan and toast the coconut, garam masala and sesame seeds for 1-2 minutes then remove from the pan and set to one side.
- Add the chopped garlic in oil to the pan then the cumin, ginger, spring onions and salt - add the extra oil if needed and cook for 3-4 minutes.
- Then add all of these to the mashed potato and mix together, finish with the chopped coriander.
- Check the seasoning and then chill.
- Make the coconut dressing by adding all the ingredients into a food blender and pulse until smooth, then set this to one side.
- Once the potato mix is cooled roll into 30-35g balls and coat in the batter and deep fry at 180c until cooked.
- Serve 3-5 per portion for a starter, with a tomato salad, fresh sprigs of coriander and the coconut dressing. Finish with lime wedges.