Ingredients:
1 cup coconut scrapped fine
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1" piece ginger grated finely
salt to taste
1 tbsp. cornflour
1/4 cup bread crumbs
2 tbsp. dessicated coconut powder
oil to deep fry
Method:
- Mix coconut, potatoes, chillies, ginger, salt, cornflour.
- Knead to make a pliable dough.
- Divide into ten-twelve parts, shaping each into a cutlet.
- Mix breadcrumbs and coconut powder in a plate.
- Roll each cutlet in crumb mixture.
- Place in refrigerator till required or 10 minutes at least.
- Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.
- Fry on medium flame till golden brown, flip sides.
- Fry other side evenly, drain.
- Place on kitchen paper for a few minutes to drain excess oil.
- Serve hot with green and tamarind chutneys or tomato ketchup.
Making time: 20 minutes
Makes: 10-12 cutlets. Before frying, refrigerated 5-6 hours
Shelflife: Best fresh after frying
Coconut Dishes Index
