Failsafe Sago & Potato Fritters

(Saboodana Wada)

Fritters on a platter with sauce
















Ingredients


  • 200g preservative-free sago pearls (can be large or small)
  • 2 large potatoes
  • 3 Tbspn raw cashews
  • 1 tspn poppy seeds
  • ¼ tspn citric acid (or to taste)
  • salt, to taste
  • 1 Tbspn spring onion tops or parsley, chopped finely
  • rice flour
  • failsafe oil (eg canola) for deep frying


Method


1) Rinse the sago, put in a bowl, and add enough water to cover the sago. Leave for at least several hours (if using small sago) or overnight. I used small sago, and left it overnight, and that worked well.


2) Peel, boil, and mash the potatoes. 


3) Slightly dry-roast the cashews in a small pan, stirring constantly. Then chop them finely (but not too finely). You can use a small food mill or processor for this step, but don't let the cashews become a paste.


4) Mix all ingredients except the rice flour in a bowl. If the mixture is too wet, add a little rice flour. 


I actually did this in two stages. I mixed the sago, potato, cashews and salt together first. Then I set aside some of this mixture for myself, and added some poppy seeds, citric acid, and spring onions. I made the remainder of the mixture as per the original recipe (adding 1 tspn cumin seeds, 2 diced green chillies and 1 tspn lime juice), for the rest of my family who aren't eating failsafe.


5) Dust your hands with rice flour, and shape the mixture into small patties, a bit smaller than the palm of your hand. Keep dusting your hands with the rice flour as you go. Place the patties on baking paper on plates, and refrigerate for at least 30 minutes before cooking.


6) Heat the oil in a deep saucepan to 180ºC (either use a thermometer, or test a cube of dry bread in the oil - when it browns in 30 seconds, that's 180ºC). Put a colander over a plate, to drain the patties in (they may stick to kitchen paper).


7) Fry a couple of patties at a time, until golden brown. Turn to get even cooking. Drain in the colander. 

 

8) They are really good served warm, with pear ketchup, or any other favourite failsafe relish or dip.




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