date:Sep 30, 2013
onut cream, 2 tbs desiccated coconut and half the peanuts in a bowl. Coat the cutlets in the mixture and marinate for 15 minutes.
3. Meanwhile, place the spices and 1/4 cup (60ml) oil in a saucepan over medium heat for 3 minutes or until the oil is hot and fragrant. Scatter the potato on the tray, then pour over the oil and season. Roast for 20-25 minutes until golden and crisp. Toss potato with the remaining 2 tbs coconut and 1/3 cup (50g) peanuts.
4. While the potatoes are roasting, heat the