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Stuffed Potato with Spring Onion Sauce
from: Joan KuttyStuffed Potato with Spring Onion Sauce
Ingredients
- 1/2 kg potatoes, boiled
- 1/2 kg potatoes
- 2 eggs, boiled
- 1/4 cup rice, boiled
- 1 onion, finely chopped
- 30 gms bacon fat
- 200 gms mince meat (chicken or mutton)
- 1 bunch of spring onions, chopped
- 100 gm ghee
- 4 tsp bread crumbs
- Salt, pepper, coriander to taste
Preparation Method
1. Peel the boiled potatoes and mash finely.
2. Peel the raw potatoes and chop finely. Wash the pieces and strain in a vessel. Do not discard the water. Set it aside.
3. Cut the boiled eggs in a vessel. Add the mashed and chopped potatoes to it and mix well.
4. Add salt, pepper and water to the mixture and knead in the rice. Set aside for half an hour.
5. Chop the bacon fat finely. Heat ghee and cook bacon fat, onion, coriander. Add mince meat, salt and pepper to it.
6.
Divide the potato mixture into eight parts and flatten with rolling
pin. To each part, add the coriander mixture and roll the sides to meet
at one point. Close each part well.
7. In a large vessel, add the
water that was set aside and put each potato roll into it. Add salt to
taste and cook on medium flame for 25 minutes.
8. Cook spring onions and bread crumbs in ghee till the sauce thickens.
9. Strain the potatoes rolls and add the sauce to it. Serve hot.
Madhur Jaffreys Worldoftheeast Vegetarian Cooking News