This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Hash Browns; Bombay Style Recipe

A good barbecue or buffet dish. Suitable for Vegans if you replace any butter with more oil.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4-6 people:

1 tablespoon (15 ml) Sesame Oil
1 teaspoon (5ml) Mustard Seeds
600gr/1 lb 4 oz Potatoes, peeled and coarsely-grated – then left dry
2.5cm/1 ins Ginger Root, peeled and grated
1 teaspoon (5ml) Sugar
2 Chilis – deseeded & finely-chopped
30gr/1 oz Desiccated Coconut
The juice of ½ Lemon
Salt & freshly-grated Black Pepper
A few sprigs of fresh Coriander – chopped including stalks
A little butter – or butter & oil mixed – for frying

Equipment needed: A deep frying pan.


1. Squeeze as much liquid out of the grated potatoes as possible.

2. Heat the sesame oil in a deep frying pan, then fry the mustard seeds over a medium heat until they pop.

3. Add all the other ingredients, except the coriander, and fry on a low heat for about 5 minutes.

4. Allow to cool, then add the coriander, and form the mixture into flat cakes.

5. Fry them in hot oil (or oil and butter mixed) until they're golden on both sides.


Reviews / Comments

Not yet reviewed

Be the first to add a review