Spiced potato dumplings with green chutney

Ingredients

• 250 gpotato, chopped
• 50 gfresh breadcrumbs
• 2 tbspcorn flour
• 1 tspvegetable oil, plus extra to deep fry
• salt
• 1 tbsppeanuts
• 25 g(2 tbsp) sesame seeds
• 25 g(⅓ cup) shredded coconut
• 15 g(1 ½ tbsp) raisins, chopped
• 1 tspcrushed ginger
• 1 tspfinely chopped green chilli
• 1 tbspchopped coriander
• 1 tspicing sugar
• 1 tbsplemon juice
• coriander or mint chutney, to serve

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place the potatoes in a saucepan of salted, simmering water. Cook for 13-15 minutes until soft. Drain well then return the potatoes to the pan and stir over a low heat for 1-2 minutes to evaporate any residual water. Push the potatoes through a sieve and add the breadcrumbs, corn flour and oil. Season with salt, mix to combine, then roll 1 tablespoon of the mixture into a ball. Repeat with the remaining potato mixture and set aside.

In a mortar and pestle, pound the peanuts into a paste then add the sesame seeds, coconut, raisins, ginger, chilli, coriander and sugar. Pound a few times then add the lemon juice and mix until well combined. Roll 2 teaspoons of the spice mixture into marble-size balls.

Flatten a potato ball in the palm of your hand and place a spiced ball in the centre. Fold the potato around the spice ball and roll to enclose. Repeat with the remaining balls.

Heat 10 cm of oil in a deep sauce pan to 180˚C. Deep-fry potato dumplings for 3-5 minutes until golden brown. Drain on paper towel.

Serve hot with chutney.