Kappa Cutlet (Cassava Cakes)

Ingredients:
2 teaspoons turmeric
2/3 pound cassava root
2 tablespoons vegetable oil
1 teaspoon mustard seed
2 fresh curry leaves
3 medium onions -- finely sliced
2 whole green chiles -- finely chopped
1 piece fresh ginger -- (1"), finely chopped
1 cup fresh bread crumbs -- generous
oil -- for deep-frying
salt and pepper

Preparation:
eel the cassava root and into small chunks.
1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together.

2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine.

3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated.

4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney.