2 lb (1 kg) potatoes
1 large lemon, zest and juice
½ teaspoon paprika
pinch chilli powder
1 teaspoon salt
2 oz (50 g) desiccated coconut
4 oz (125 g) gram (chickpea) flour
vegetable oil for frying
1.Peel the potatoes, and cut into chunks. Add them to a pan of boiling water, and leave to boil until tender (about 20 minutes).
2. Drain the potatoes and mash. Add the lemon zest and juice, paprika, pinch chili powder, salt, the dessicated coconut and half the gram flower. Mix together with a fork.
3. Make the potato mixture into 4 cm (1½ inch) balls and roll in the rest of the gram flower.
4. Heat 2 tablespoons of oil in a large cast-iron frying pan and fry the balls in batches. Keep turning the balls over to make sure they cook on all sides, by shaking up the pan from time to time. Add a little more oil whenever the pan becomes dry.