Spiced Potato Taquitos

12 La Banderita street tacos

1 large handful of grated mozzarella cheese

Vegetable oil, for shallow frying

1 long red chilli, sliced

Mint chutney

Yoghurt, to serve

Filling

1 onion diced

1/2 tsp mustard seeds

2 desiree potatoes, peeled and cut into 1cm dice

2 tbs curry powder

3/4 cup frozen baby peas

Good pinch of salt

1 tsp sugar

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Heat 2 tablespoons of the vegetable oil in a large frying pan with the mustard seeds. Once popping add the onions and sauté for a minute. Add the potato and coat in onion then sprinkle in the curry powder. Add a 2 cups of water, salt and sugar and cook, stirring regularly for 10-15 minutes uncovered or until potatoes are tender. Add the peas and cook for a further minute. Cool a little.

Step 2

Lay the street tacos on to a clean surface and sprinkle over the mozzarella. Spread out a tablespoon of the potato mixture on the bottom third of taco and then roll into a cigar shape and fasten with 1-2 toothpicks. Repeat with the remaining tortillas and potato mixture.

Step 3

Add enough oil into a large pan to shallow fry. Heat over a medium to high heat. In batches fry the taquitos, seam side down, turning halfway to cook on the all sides until golden and crisp. Drain on paper towel.

Step 4

Drizzle over the chutney and yoghurt that’s mixed with lemon, over the taquitos just before serving and garnish with chilli.