Alu Ki Tikiya - Potato Chops

Ingredients	Quantity
Potatoes – boiled and mashed	1 ½ pounds
Salt	½ tbsp
Garam masala	1 tbsp
Or
Ground cumin + ground coriander	½  tbsp + ½ tbsp
Chopped fresh coriander  (cilantro)	1 tbsp
Onion – finely chopped	1 small
Green chillies – finely chopped	2
Grated fresh ginger root	½ tbsp
Oil spary	for cooking

CONVERSIONS:                 1 lb = 16 oz = 450 g ABBREVIATIONS:       ts = teaspoon tb = tablespoon sm = small

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.