Bombay potato cakes with fried eggs & mango chutney

SERVES 4 PREP 10-15 mins COOK 10 mins EASY V

1 red onion, halved and thinly sliced 1 lime, juiced

2 tbsp rapeseed or olive oil, plus a drizzle

8 spring onions, chopped

300g leftover roast potatoes

160g leftover roasted root vegetables (such as carrots and parsnips)

2 tbsp curry paste (we used jalfrezi)

4 eggs

4 tbsp mango chutney small bunch of coriander, leaves picked

1 Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.

2 Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.

3 Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.

GOOD TO KNOW fibre • vit c • 1 of 5-a-day • gluten free

PER SERVING 396 kcals • fat 22g • saturates 3g •

carbs 34g • sugars 13g • fibre 6g • protein 13g • salt 1.1g