Tomato Timbales

Ingredients

• 6 round tomatoes
• 750g potatoes, boiled and mashed
• 2 cups peas, boiled and crushed
• 7 slices bread, soaked and squeezed
• 2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• Oil for frying
• Salt

Method

1. Cut the tops off the tomatoes and scoop them hollow. Keep the tops.
2. Mix the squeezed bread with the mashed potato, garam masala and salt. Divide into six.
3. Fry the crushed peas with tomato pulp, turmeric, chilli powder and garam masala until dry. Cool it — hot filling steams the shell apart.
4. Fill the tomatoes, replace the tops, then wrap each one completely in potato mixture.
5. Deep fry until golden. Halve them to serve so people can see what's inside.