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Ingredients.
!lb. 2oz aubergines, thickly sliced.
4 garlic cloves unpeeled.
15 oz potatoes. scrubbed and left whole.
4 oz grated onion.
4tsbsp fijnely chopped coriander leaves.
half tsp salt.
half tsp ground cumin.
Pinch of Paprika.
1 egg white.
Groundnut oil, for oiling and frying.
Steam aubergines and garlic for 6 to 8 mins. Remove garlic cloves and peel them, then mash with the aubergines.
Steam the potatoes until cooked but still firm.
Leave to cool, then grate coarsely and mix with the aubergines, grated onion, coriander, salt, cumin and paprika.
Beat the egg white, then fold into the aubergine and potato mixture and leave to stand for 5 mins.
Oil 6your hands, then take a portion of the mixture and form into 3cm/one and quarter inch round. Heat oil on the pan until hot, then fry the cakes until golden brown. Drain on kitchen paper and eat hot.
!lb. 2oz aubergines, thickly sliced.
4 garlic cloves unpeeled.
15 oz potatoes. scrubbed and left whole.
4 oz grated onion.
4tsbsp fijnely chopped coriander leaves.
half tsp salt.
half tsp ground cumin.
Pinch of Paprika.
1 egg white.
Groundnut oil, for oiling and frying.
Steam aubergines and garlic for 6 to 8 mins. Remove garlic cloves and peel them, then mash with the aubergines.
Steam the potatoes until cooked but still firm.
Leave to cool, then grate coarsely and mix with the aubergines, grated onion, coriander, salt, cumin and paprika.
Beat the egg white, then fold into the aubergine and potato mixture and leave to stand for 5 mins.
Oil 6your hands, then take a portion of the mixture and form into 3cm/one and quarter inch round. Heat oil on the pan until hot, then fry the cakes until golden brown. Drain on kitchen paper and eat hot.
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