Ingredients
| 600g floury potatoes (about 3 medium-large), peeled | |
| 1 tablespoon plain oil, plus extra for deep frying | |
| 1 onion, finely chopped | |
| ½ teaspoon salt | |
| 1-2 green chillies, finely chopped | |
| ½ teaspoon ground cumin | |
| ½ teaspoon turmeric | |
| 1 egg | |
| 2 tablespoons Dona Lou’s Prawn Balchão, plus extra to serve | |
| 3 tablespoons chickpea flour | |
| 125g butter, softened | |
| 2 cloves garlic, crushed | |
| ½ cup coriander leaves, finely chopped | |
| 24 soft bread rolls |
Balchão is a spicy and tangy seafood dish that originated in Goa, India. Dona Lou’s Prawn Balchão is made with small prawns, marinated and cooked in a flavourful spice blend, resulting in a delicious and aromatic dish. You can simply eat it with rice, crackers or crusty bread or it’s lovely as a condiment with fresh fish. I have used it to flavour potato fritters, which you can eat hot with a little extra balchão or, as I have here, served in a vada pav-style in a small soft bun.
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Instructions
| 1. | Put the potatoes into a pan of water, bring to a simmer and cook until tender. Drain, mash and set aside. |
| 2. | Heat 1 tablespoon oil in a frying pan over a medium-low heat, add the onion and salt and cook for 10 minutes, stirring frequently. |
| 3. | Add the chilli, cumin and turmeric and cook for 2 minutes more. Set aside. |
| 4. | Whisk the egg in a bowl, then add the potato, onion mix, balchão and the chickpea flour and mix together well. |
| 5. | Heat 2cm oil in a wide pan to 170°C. |
| 6. | Scoop out about a tablespoon of potato mixture and use two tablespoons to shape into a smooth oval-shaped quenelle. |
| 7. | Working in batches of 5 or 6, fry the fritters for 2-3 minutes, then drain on paper towels. |
| 8. | Make sure you bring the oil back to temperature before adding the next batch. These will keep covered in the fridge for a few days. |
| 9. | To serve as a slider, heat the oven to 180°C. |
| 10. | Mix together the butter, garlic and coriander. |
| 11. | Cut open the bread rolls and spread with half the butter. |
| 12. | Add a fritter and a little extra balchão to each bun then spread the remaining butter over the top of the bun. |
| 13. | Place in a baking tray that fits them snugly and cover with foil. |
| 14. | Heat for 10 minutes and serve straight away. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles