• p37


    2 large potatoes

    150g of tinned chickpeas

    1 tbsp of vegetable oil

    1 tbsp of cumin seeds

    1 tsp of garam masala

    1/2 bunch of coriander, chopped

    1 pinch of salt

    4 tbsp of ketchup


    Boil or steam the potatoes for 10-12 minutes or until cooked. Allow to cool slightly before peeling and cutting into 1cm cubes - it is preferable to do this a day ahead

    Crush the potatoes in a bowl. Add chickpeas, cumin seeds, garam masala, chopped coriander and salt, gently mix

    Shape into small discs and refrigerate for at least half an hour before cooking

    Heat a non-stick pan and add a tablespoon of oil. Once hot, add the potato cakes and press down gently so they brown evenly

    Turn over, press down gently again and fry for a couple of minutes or until gently browned on the other side

    Alternatively, cook in an oven set to 190˚C/gas mark 5. Line a baking tray with parchment paper, brush both sides of the potato cakes with oil and bake in the oven for 15 minutes

    Divide the potato cakes across 4 plates, serve hot with some tomato ketchup