Curd Patties

1 gallon milk
2 teaspoons salt
1 tablespoon chopped fresh coriander leaves
4 tablespoons ghee
½ teaspoons black pepper
From milk, make curd (see curd recipe). Press curd for 20 minutes. Knead curd into a smooth consistency by pressing against counter top or board with palm of hand.

Add coriander leaves and spices to curd. Make 12 balls and form into patties 2 inches in diameter.

Heat ghee in nonstick skillet over medium heat. Fry patties on both sides until golden brown (about 5 minutes).

Serve hot - plain or with tomato chutney.

Makes 1 dozen.

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