- 400 GRAM ONIONS, cleaned and sliced
- BUNCH OF GREEN ONIONS, chopped
- 100 GRAM SUGAR
- 25 GRAM RAISINS
- 25 GRAM DRIED MANGO OR APRICOT
- 125 GRAM RED VINEGAR
- 3 BAY LEAVES
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- 6 POTATOES, peeled and cooked
- SOME GREEN CORIANDER, chopped
- 2 GREEN ONIONS, chopped
- 1/2 TSP NUTMEG, grated
- 1 EGG
- 6 TBSP BREAD CRUMBS
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Caramelize the sugar in a
casserole with thick bottom. Add the vinegar and 125 gram water and dissolve
the caramel. Add the rest of the ingredients and salt and pepper and simmer
for 25 minutes. Take out the bay leaves.
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Mash the potatoes
and mix them with the green onion, the nutmeg and coriander (and salt and pepper to
taste). Put the potato puree in the fridge for one hour. Form about 20
patties. Roll them first through the egg and then through the breadcrumbs. Deep fry the patties for 4 minutes in hot oil, turn the
around after 2 minutes.
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