Bombay rosti cakes

A cross between Bombay potatoes and rosti. Serves 4 Per serving: 453 cals, 16g protein, 23g fat (6g saturates), 43g carbs (6g total sugars), 5g fibre 3tbsp sunflower oil 1tsp mustard seeds 2 onions, finely sliced 2 garlic cloves, crushed 2tbsp garam masala ½tsp chilli powder 850g floury potatoes Small bunch coriander, roughly chopped 6 large eggs 25g butter Large handful spinach leaves Mango chutney, to serve 1 Heat 1tbsp oil in a non-stick frying pan over a medium heat. Fry mustard seeds until they begin to pop. Add onions, reduce heat and fry for 5 mins until soft; add garlic and remaining spices and fry for 1 min. Meanwhile, bring a pan of water to a simmer. 2 Transfer onion mixture to a bowl. Peel and coarsely grate potatoes. Pile grated potato on a clean tea towel, gather up the corners and squeeze out and discard moisture. Empty the squeezed potato into the onion bowl, then stir in coriander and 2 beaten eggs, and season. 3 Divide equally into 12 flattened patties. Return frying pan with half the remaining oil and half the butter to a medium heat. Fry six rostis for 3-5 mins each side, pressing down on them as they cook, until golden and piping hot. Repeat with the remaining oil, butter and potato mixture. 4 Meanwhile, crack an egg into a coffee cup. Swirl the pan of simmering water to create a whirlpool, then tip in the egg. Repeat with another egg. Simmer for 3-4 mins until whites are set and yolk remains soft, then transfer to a shallow dish of warm water. Repeat with the remaining eggs. 5 Divide the spinach leaves among four plates, then top each serving with 3 rostis, a drained poached egg and some mango chutney.