Vermicelli-Crusted Potato Rolls

Ingredients

• 500g potatoes, boiled and mashed
• 200g peas, parboiled
• 1 cup vermicelli, crushed
• 1 cup vermicelli, fried, to serve
• 250g capsicum, chopped
• 1 onion, chopped
• 1/4 cup parsley
• Juice of half a lemon
• 100g breadcrumbs
• 1/2 tsp chilli powder
• 1/8 tsp turmeric
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• Oil for frying
• Salt

Method

1. Fry the onion and capsicum until tender, add peas, spices and salt.
2. Mix breadcrumbs and salt into the mashed potato — it needs to be stiff enough to hold a shape.
3. Flour your hands, shape ovals, hollow them, stuff with the pea mixture and close.
4. Roll each one in crushed vermicelli, pressing so it sticks.
5. Deep fry until golden. Halve lengthways and serve on a nest of fried vermicelli.