Crisp Potato And Peanut Cakes - cooking recipe

Ingredients

None None FOR THE TOMATO ONION RAITA
1 tsp black mustard seeds
2 medium tomatoes, seeded and finely chopped
2 None green onions, finely chopped
1/4 cup finely chopped fresh cilantro
2 cups plain yogurt
None None FOR THE POTATO AND PEANUT CAKES
1 2/3 cups tapioca
1 tbsp vegetable oil
1 tsp cumin seeds
1/4 tsp ground turmeric
3 medium potatoes, peeled and coarsely chopped
2 tbsp finely chopped roasted unsalted peanuts
1/4 cup finely chopped fresh cilantro
2 None long green chili peppers, finely chopped
1 piece (1 1/2 inches) ginger, grated
None None Vegetable oil, for shallow-frying

Preparation

For the tomato onion raita, cook mustard seeds in heated small skillet until seeds begin to pop. Combine seeds in medium bowl with remaining ingredients. Cover; refrigerate until ready to serve.
Place tapioca in large heatproof bowl; cover with boiling water. Let stand 10 mins;, drain.
Meanwhile, heat oil in small skillet on medium heat. Cook cumin and turmeric, stirring, until fragrant.
Boil, steam or microwave potato until tender; drain. Mash potato in large bowl. Stir in tapioca, cumin, turmeric, nuts, cilantro, chili pepper and ginger. Shape heaped tablespoons of potato mixture into patty-size cakes.
Heat oil in large skillet on medium heat. Shallow-fry potato cakes, in batches, until browned. Drain on paper towels. Serve with raita.