Indian style cottage cheese & pea rolls
This is one of our homemade inventions and looks like a superstar when served up as an appetizer – doesn’t need any frills in terms of garnishes and fancy plating to look good and taste great. The thick, soft potato shell with crisp outside melts in your mouth, whereas the fresh peas and cottage cheese are mouthwateringly good. When we served this one up at a recent friend gathering they immediately ran out as people took seconds, thirds, and even fourth helpings. What really makes the dish shine is the secret ingredients Ras El Hanout and Garam Masala paired with freshly squeezed lemon juice giving the dish a warm, complex, spice mystery. Try it out – you can’t go wrong!
Recipe: Cottage cheese & pea rolls
Makes 12 Rolls
- 5 medium sized Potatoes
- 200g Cottage Cheese (paneer)
- 1 cup fresh green Peas, boiled and drained
- 3 tbsp Oats
- 1 fresh green Chilli, finely chopped
- 1 tsp grated Ginger or 2 grams ginger powder
- 1 heaped tsp Ras El Hanout spice blend
- 1/3 tsp Garam masala
- 7 tsp Freshly squeezed lemon juice
- 1/2 tsp Turmeric Powder
- 3 tbsp Corn Flour
- Salt to taste
- Boil the potatoes, remove skin, and mix in salt, turmeric powder, 2 tbsp corn flour and 3 tsp lemon juice, then divide into into 12 equal parts.
- Knead together cottage cheese, salt, 1 tsp lemon juice together and divide into 12 rolls, roll out into firm “cheese balls” and keep aside.
- Mix together drained green peas, oats, green chilli, ginger, Ras El Hanout, Garam masala, salt, remaining lemon juice, then mash well together. Keep aside.
- Now to assemble the rolls. First, take the cheese ball, cover and bind it firmly with a layer of the mashed green peas.
- Evenly scatter the remaining corn flour on your cooking surface. When putting together the balls, this will help keep them from sticking together.
- Flatten one portion of potato mixture and wrap it around a pea roll until it’s completely covered. Lightly roll it in the remaining corn flour and keep aside. Do this for each roll.
- Finish rolling all the balls and fry it in very hot oil, one at a time turning all the while until golden in color.
- Remove from the oil, and leave on a paper towel to drain off the excess oil.
- Cut in half with a sharp knife and serve hot.