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Indian Potato Chops (Alu Ki Tikiya) (Curry)
Yield: 12

1 1/2 lb potatoes, boiled & mashed
1/2 ts salt
1 ts garam masala or 1/2 ts ground cumin and 1/2 ts ground coriander
1 tb chopped fresh coriander (US cilantro)
1 sm onion, very finely chopped
2 green chillies, finely chopped
1/2 ts grated fresh ginger root
oil spray for cooking

Mix all ingredients (except oil spray) together well. Divide into
portions (as many as specified in "yield") and shape each into a
thick flat round.

Heat a large frying pan (skillet). Spray with a little oil or grease
lightly. Cook 3-4 potato cakes at a time, depending on how large
the pan is.

Do for about 5 minutes on each side until golden - DO NOT disturb
them until the 5 minutes is up or you will spoil the crust. When
they have been cooking 5 minutes try and lift them gently with a
spatula. Lift rather than scrape, and flip over, remembering that
they will still be very soft in the middle. If you like, use another
spatula placed over the top of the chop to keep it together whilst
turning over.

Keep them warm in the oven at a moderate heat (375 F, 190 C, Gas
5) while you cook the others.

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