Potatoes stuffed with avocado. Sounds like a dream. 6 Medium potatoes ½ Cup walnut pieces ½ Cup each mint and cilantro/coriander leaves 1 Jalapeno or 2 Green chillies, seeds and ribs removed, if prefered ½ Teaspoon salt or to taste ½ Teaspoon garam masala 1/8 Teaspoon each – Ground pepper, cinnamon, fennel/sonf and cayenne/red chilli powder 1 Tablespoon cornflour 1 Small avocado Canola or vegetable oil for shallow frying Boil the potatoes with about 3 cups of water in a pressure cooker until tender, then drain and remove the peels. (See Note for alternative cooking methods) Mince the walnuts, mint, cilantro/coriander and chillies. Place the potatoes in a plate and then mash them into a smooth paste using a fork, ensuring that there are no lumps. Add the walnuts, mint, cilantro, chilli, salt, all the spices and the cornflour. Mix well. Cut the avocado into half inch pieces. Take a golf-ball sized piece of the potato mixture, roll it into a ball. Make a deep indentation into the potato using a finger and place a chunk of avocado inside. Close the potato mixture around the avocado and roll smooth. Flatten the ball slightly and set aside on a plate. Make patties with the remaining potato mixture the same way. Warm a skillet with a tablespoon of oil. Place a few of the patties in the hot oil and cook on medium-high heat until the bottoms are deep brown. Turn once and let the other side brown up, adding another tablespoon of oil all around to ensure a crisp crust. Remove and serve with green chutney.