Crisp sago cutlets
Ingredients
250g saboo dana (sago seeds)
400g medium-sized potatoes, boiled
5 tbsp crushed peanuts
20g coriander, chopped
4 tbsp ginger, chopped
1 green chilli, chopped
3 tsp cumin seeds, toasted and crushed
A pinch of salt, to taste
1.5l oil, for deep frying
60g radish, finely sliced
50g boiled beetroot, cubed
15g shiso leaves
FOR YOGHURT CUCUMBER RELISH
250g thick yoghurt
200g cucumber, grated
3 tbsp peanut powder
1 tbsp sugar
A pinch of salt
Method
Wash sago seeds and soak in water for 4 hrs.
In a mixing bowl, grate the boiled potatoes and add in the crushed peanuts, coriander, ginger, green chilli, cumin seeds and salt. Gently squeeze the soaked sago seeds and add to the potatoes. Mix well and divide the mixture into 18 equal portions –approximately 30g each. Shape to make round flat patties and refrigerate for 45mins. Deep fry these in medium-hot oil until crisp and golden.
To make the relish, whisk the yoghurt and squeeze the grated cucumber before adding it in. Add the peanut powder, sugar and salt and mix well.
Serve the tikkies with the yoghurt and cucumber chutney on top and the side. Garnish with the radish, shiso leaves, and beetroot before serving.
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