The trick here is to keep the potato cakes to a typical burger size, no bigger. I found that making them bigger makes it tricky to cook and keep whole. Also, make sure the cakes are pretty cold before you fry them; use a modest amount of oil, don’t try to deep dry them. And keep the heat under control. You want a nice crisp, but it’s easy to burn.
Done without the suggested mustard seeds, which I think would have helped.
Very nice, lots of luxurious textures, especially if you get the crisp on the potato. The cucumber is really great and very flexible.
This is quite a lot of work for midweek though, several processes considering it’s such a modest meal. Best left to a weekend.
A side salad wouldn’t go amiss.
Anna Jones – http://annajones.co.uk/recipe/dosa-spiced-potato-cakes-quick-cucumber-pickle