Recipes

These are firm favorites with children who enjoy them as an after-school snack, cold or hot with tomato ketchup.

INGREDIENTS

450 g/1 lb potatoes, diced
1 onion, grated
1 tsp Garam Masala (see page 12)
1/4 tsp chilli powder (optional)
1 tbsp lemon juice
2 tbsp chopped fresh coriander salt
4 tbsp ghee or butter
Fresh coriander sprigs, to garnish

VARIATION

For a filling cake, cook 225 g/8 oz beef mince until brown. Cool and add to the potatoes. Add 115 g/4 oz cooked peas, mash, shape and cook.

METHOD

1. Cook the potatoes in a saucepan of lightly salted boiling water for 10-15 minutes, or until tender, but still firm. Meanwhile, place the grated onion in a clean tea towel and wring well to squeeze out the excess moisture. Transfer the onion to a large bowl and stir in the Garam Masala. chilli powder (if using), lemon juice and chopped coriander, Season with salt to taste.

2. Drain the potatoes and add to the bowl. Mash roughly with a fork or potato masher. Divide the mixture into 8 equal-sized portions, then form each portion into a ball between the palms of your hands and flatten into a cake.

3. Heat the ghee in a large, heavy-based frying pan. Add the potato cakes, in batches, if necessary, and fry for 2 minutes on each side, until golden brown and crisp. Remove from the frying pan with a spatula and drain on kitchen paper. Serve warm or cold garnished with sprigs of fresh coriander.