Fried potato cutlets, potato balls

Ingredients

• pinch of cumin
• 1/4 small onion sliced to thin wedges
• 4 Purple Passion potatoes sliced into cubes
• 4 Sunrise Medley sliced into cubes (Note: The Purple Passion are firmer textured potatoes while the Sunrise Medley are softer. By combining both, it creates an exciting texture of the mash)
• 1 small carrot, sliced into cubes
• peas, thawed
• 1/2 cube House Japanese curry
• some milk

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Preparation

• In some oil, toast some cumin. Then add onions, potatoes and carrots and saute till they are all tender and soft. This takes about 10-15 minutes.
• Stir in the Japanese curry cubes and make sure they dissolve into the potato-carrot mixture.
• At this point, the potato-carrot can be mashed in the pot. When partially mashed, add the peas.
• If too dry, add some milk (estimated quantity) and continue to gently mash. Prepare another small pot of oil for deep-frying.
  
• Scoop out the mashed potatoes and shape into cutlet or balls.
• Quickly coat with some corn flour then wheat germ (crumbs coating) - add into hot oil to fry and crisp the outside of cutlets.