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Ingredients
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Quantity
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|
Turmeric
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2 tsp
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Cassava root
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2/3 pound
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|
Vegetable oil
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2 tbsp
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|
Mustard seed
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1 tsp
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Fresh curry leaves
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2
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Medium onions –finely sliced
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3
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Whole green chillies – finely chopped
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2
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Fresh ginger(1”) – finely chopped
|
1 piece
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|
Fresh bread crumbs – generous
|
1 cup
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Oil
|
for deep frying
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|
Salt and pepper
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|
Bring a large pan of water to the boil. Add 1 teaspoon of the
turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15
minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking
liquid and roughly mash together.
In a large frying pan, heat the vegetable oil. Add the mustard
seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add
the onions, remaining turmeric, chillies and ginger. Cook over a medium heat
for 10 minutes, stirring occasionally, until softened and caramelized. Add the
mashed cassava and stir well to combine.
Using wet hands, shape 2 tablespoons of the mixture into a ball,
then flatten slightly. Repeat with the remaining mixture to make 12 cutlets.
Brush each cutlet with a little water and press into the bread crumbs until
evenly coated.
Heat the oil for deep-frying in a large pan or wok until a cube of
bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes
until crisp and golden. Drain on kitchen paper and keep hot while you cook the
rest. Serve hot with a fresh coconut chutney.
Description: "Cassava is steamed, mashed and lightly tempered
with curry leaves and green chillies; fried in a crumb crust."
