Tapioca/Sabudana is usually used for making milk puddings in the West, but in South India it is found in various savory preparations, such as these spicy patties of tapioca pearls & potato.
Source:- India With Passion by Manju Malhi
Makes 15-20 Patties
Tapioca/Sabudana/Sago:- 7 oz
Large White potatoes:- 2 (peeled & boiled)
Green chillies:- 2 (finely chopped)
Salt:- 1/2 Tsp
Whole peanuts:- 12 (roasted and crushed) optional
Vegetable oil for frying
Cilantro ( 1 bunch roughly chopped)
1) Soak the Tapioca in about 1 cup cold water for about 30 minutes. It should sweel and absorb all the water.
2)Coarsely mash potatoes, chillies, salt, peanuts, if using, and coriander together.Mix in Tapioca
3)Heat the oil in a wok. To check that oil is hot enough, drop a small piece of the potato mixture into the oil. if it sizzles, the oil is ready.
4)With the wet hands, roll the potato mixture into spheres the size of a golf ball, then flatten the balls to make patties.
5)Depending on the size of the fryer/wok, place a few patties at a time in the oil. Fry on one side for 2 minutes, then turn them over and fry for other 2 minutes until golden brown.
6)Remove with a slotted spoon and drain them on a paper towel.
Serve with chutney..Enjoy:)