1 large onion, finely chopped
1 cm (1/2 inch) piece of fresh root
ginger, peeled and finely chopped
3 tablespoons oil
1 teaspoon ground coriander seeds
250 g (8 oz) lean minced beef
1 tablespoon raisins
1 tablespoon chopped coriander
1 kg (2 lb) mashed potatoes
flour, for coating
oil, for shallow-frying
Fry the onion and ginger in the oil until golden. Add the ground coriander and minced beef and fry until brown. Add the raisins and salt to taste and simmer for 20 minutes until the meat is cooked. Drain off any fat in the pan. Stir in the fresh coriander and cool.
Divide the mashed potato into 8 portions. With well-floured hands, flatten a portion on one palm, put 3 teaspoons of the meat mixture into the centre and fold the potato over it. Form gently into a round patty.
Dip lightly in flour and shallow-fry, a few at a time, in hot oil until crisp and golden, turning carefully to brown the underside. Serve hot.
Cook's Tip: Use old potatoes for mashing. Don't overcook them and make sure you drain them properly after boiling or the end result will be sloppy.