SABUDANA VADA WITH OLIVES FROM SPAIN

INGREDIENTS

  • 15 pc (50 g) Sliced black OLIVES FROM SPAIN
  • 100 g Sabudana
  • 2 pcs Potatoes (boiled)
  • 20 g Roasted peanuts
  • 15 ml Lemon juice
  • 10 g Crushed black pepper
  • 2 pcs Green chilies (chopped)
  • 15 g Fresh coriander (chopped)
  • 1 tbsp Extra virgin olive oil
  • 100 ml Pure olive oil
  • Salt to taste

Preparation time:

45 Minutes

Level of difficulty:

Medium

Serves:

1-2 portions

PREPARATION

  1. Soak the sabudana in a generous amount of water overnight. Drain the excess amount of water and spread them in a sieve.
  2. Mash the boiled potatoes in a big bowl.
  3. Add the drained sabudana, peanuts, green chilies, Spanish black olives, lemon juice, salt, and black pepper powder.
  4. Mix very well and add 1 tbsp of oil and handful thinly chopped coriander leaves and set aside.
  5. Divide the sago mixture (sabudana) into portions and flatten each of them between the palms of your hands.
  6. Heat a good amount of oil in a pan, when the oil seems hot enough then drop a few vadas at a time in hot oil.
  7. Fry on medium high flame until it turns into golden brown in color. Drain on oil absorbent paper before serving.