These spicy potato fritter sandwiches are the definition of vegetarian comfort food:
Coconut Chutney, store-bought or homemadeIn a saucepan, combine the potatoes and enough water to cover by 3 inches. Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 15 to 20 minutes, depending on size of potato. Drain, and let cool enough to handle, about 15 minutes. Using your fingers, peel off the skin. Place the potatoes in a medium bowl and mash them with a fork until they are mostly mashed but still slightly chunky .
In a large bowl, whisk together the chickpea flour and enough water, beginning with ¼ cup, and adding water more by tablespoonfuls to form a paste that resembles thick cake batter but is still thin enough to pour. It should not be runny. Stir in the coriander and season with salt.Line a plate with paper towels. Pour 4 inches of oil into a deep heavy-bottomed pot and heat to 350°F on an instant-read thermometer.
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