Plantain & Potato Fritters
3 plantains, boiled & peeled
1-inch fresh ginger, grated
150g vegetable oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp red chili powder
1/2 tsp salt
1 tbsp chickpea flour (besan)
2 medium potatoes, boiled & peeled
In a large bowl, mash the boiled plantains and potatoes until smooth and mix well to combine..
Toast the cumin and fennel seeds and grind them to a powder.
Mix the cumin-fennel powder, ginger, chili powder, salt, and chickpea flour with the plantain and potato mixture.
Divide the mixture into equal size balls. Flatten the balls in the palm of your hands and set aside.
Heat the oil in a large pan. Place 4-5 fritters on the pan at a time and fry them until browned on both sides. Cook the remaining fritters in the same way. Serve immediately.