Cassava and tapioca vada

Ingredients:

400g frozen cassava ½ cup of tapioca flour 1-inch finger of grated ginger 6-8 green chillies, minced 1 small potato lemon juice to taste 1 tbsp ground cumin a large handful of finely chopped coriander 1 tsp of sesame seeds salt to taste vegetable oil for frying

Method:

Bring the frozen cassava and peeled potato to the boil. Once they are soft and cooked through, mash them together and add all the ingredients.

Mix thoroughly and make into small balls the size of a small Indian lime. Wetting your hands in between shaping the mixture will make the surface smooth.

Heat the vegetable oil until it begins to shimmer and carefully add the formed balls a few at a time. Let them fry on a medium heat, turning them as they fry so that they become golden brown evenly. Remove with a slotted spoon and place on kitchen paper to help absorb the excess oil.

Fry all. Serve hot with coriander or mint chutney.