600g floury potatoes (about 3 medium-large), peeled
1 tablespoon plain oil, plus extra for deep frying
1 onion, finely chopped
½ teaspoon salt
1-2 green chillies, finely chopped
½ teaspoon ground cumin
½ teaspoon turmeric
1 egg
2 tablespoons Dona Lou’s Prawn Balchão, plus extra to serve
3 tablespoons chickpea flour
125g butter, softened
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
24 soft bread rolls

Balchão is a spicy and tangy seafood dish that originated in Goa, India. Dona Lou’s Prawn Balchão is made with small prawns, marinated and cooked in a flavourful spice blend, resulting in a delicious and aromatic dish. You can simply eat it with rice, crackers or crusty bread or it’s lovely as a condiment with fresh fish. I have used it to flavour potato fritters, which you can eat hot with a little extra balchão or, as I have here, served in a vada pav-style in a small soft bun.

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1.Put the potatoes into a pan of water, bring to a simmer and cook until tender. Drain, mash and set aside.
2.Heat 1 tablespoon oil in a frying pan over a medium-low heat, add the onion and salt and cook for 10 minutes, stirring frequently.
3.Add the chilli, cumin and turmeric and cook for 2 minutes more. Set aside.
4.Whisk the egg in a bowl, then add the potato, onion mix, balchão and the chickpea flour and mix together well.
5.Heat 2cm oil in a wide pan to 170°C.
6.Scoop out about a tablespoon of potato mixture and use two tablespoons to shape into a smooth oval-shaped quenelle.
7.Working in batches of 5 or 6, fry the fritters for 2-3 minutes, then drain on paper towels.
8.Make sure you bring the oil back to temperature before adding the next batch. These will keep covered in the fridge for a few days.
9.To serve as a slider, heat the oven to 180°C.
10.Mix together the butter, garlic and coriander.
11.Cut open the bread rolls and spread with half the butter.
12.Add a fritter and a little extra balchão to each bun then spread the remaining butter over the top of the bun.
13.Place in a baking tray that fits them snugly and cover with foil.
14.Heat for 10 minutes and serve straight away.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles