INDIAN POTATO CAKES WITH CORIANDER SALT
800g floury potatoes 1 onion, diced 1 green chilli, finely chopped 3-4 tbsp ghee 1 tsp garam masala 1/2 tsp ground cumin 1 tsp fresh ginger, grated 3-4 tbsp chickpea flour 2 tbsp fresh parsley, chopped 1-2 tsp lemon juice fine sea salt 1 handful coriander, chopped
1) Cook the potatoes for around 30 minutes. Mash and leave to cool. 2) Fry the onion and the chilli in a tablespoon of hot ghee. Add the garam masala, cumin and ginger, fry until you can smell the aromas, then add the potatoes. 3) Stir in the chickpea flour and parsley, then season with lemon juice and a little salt and ground black pepper. 4) Split the mixture into small cakes. Heat the remaining ghee in a large pan until hot, then fry the cakes for three to four minutes on each side, until golden. Pat dry with kitchen paper and keep warm in the oven until all the cakes are finished. 5) Mix the sea salt with the coriander and serve the cakes sprinkled with the salt.