Potato Cheese Fritters with Burnt Tomato Chutney

Burn the skin of 4-5 tomatoes over high flame.

Remove the skin and finely chop the tomatoes.

Heat a pan with a little oil.

Add finely chopped garlic.

Add finely chopped onion and cook until soft.

Add salt.

Add the chopped tomatoes and cook for 5 minutes until tomato water evaporates.

Add juice of 1/2 lime, 1 tablespoon sugar, and chili flakes.

Cool the chutney down.

Steam 2 large potatoes, peel and mash them.

Add salt, pepper, and mixed herbs to the mashed potatoes.

Take a portion of the mixture in your palms and flatten it slightly.

Place a cheese cube in the center and cover it, ensuring there are no cracks.

Shape the fritters using a triangle cookie cutter if desired.

Refrigerate the fritters for an hour to firm them up.

Dip the fritters into a thin corn flour slurry, then into panko bread crumbs.

Deep fry the fritters until golden brown.

Make small beds of burnt tomato chutney using a round cookie cutter.

Place the potato cheese fritters on top of the chutney beds.

Garnish with a little tomato chutney and parsley or coriander.