In a bowl, combine mashed potatoes with coarsely ground peanuts. Shallow fry the tikkis in a pan over medium heat, cooking each side for three to four minutes until golden brown.
Clean the beetroots and remove their leaves and stems. Cook the mixture in a thick-bottomed pan for about 6-7 minutes on medium heat. Reduce the heat and cook for another 15 minutes. Dry the beetroots ...