Curry Potato Fritters

Ingredients

• 2 medium potatoes – peeled and cut in small pieces
• 1 cup cottage cheese
• ½ cup frozen peas, thawed
• 2 teaspoons Esmen’s Curry Powder
• 1 teaspoon garlic powder
• 1 cup plus 2 tablespoons all-purpose flour
• Salt and Pepper to taste
• Oil for frying
• 3 large eggs
• 2 cups panko breadcrumbs
• Mango chutney for serving

Instructions:

1. In a medium pot, bring to boil about 3 cups of water with salt.
2. Then add potatoes and boil until soft, about 20 minutes.
3. Drain potatoes and transfer to a large bowl and mash with a fork until almost smooth.
4. Mix in cottage cheese, peas, curry powder, 2 tablespoons flour, garlic powder, salt, and pepper.
5. Let the mixture cool to room temperature.
6. Heat about 2 inches of oil in a frying pan over medium heat.
7. While oil is being heated, whisk the eggs in a shallow bowl.  Put 1 cup flour in another bowl and the panko breadcrumbs in a third bowl.
8. Form the potato mixture into about 12 golf ball-size portions, then gently flatten into 2-inch patties.
9. Dredge each patty in the flour, shake off any excess, dip in the eggs, then dredge in the panko breadcrumbs, turning to coat.
10. Fry the patties in batches until golden, turning as needed, 1 to 2 minutes.
11. Transfer to a paper towel-lined plate using a slotted spoon.

Enjoy with mango chutney