Mini broccoli & potato cakes

n Makes 18 n Prep 15 mins n Cook 20 mins

4 tbsp vegetable oil

1 small onion, finely chopped

2 garlic cloves, crushed or finely grated

to a paste

2 tsp ginger paste (see tip, below)

375g potatoes, peeled, boiled until

tender, then drained well

300g broccoli florets, boiled until tender

and dried with kitchen paper

2 tsp ground cumin

1-2 green chillies, deseeded and finely

chopped

4 tbsp chopped coriander leaves

and stalks

1 tsp garam masala cornflour, for coating

TO SERVE

200g tomatoes, chopped

1 small red onion, halved and chopped coriander & mint chutney (see recipe,

right) 1 Heat 1 tbsp of the oil in a frying pan, add the onion, then fry for 4-5 mins until soft.

Stir in the garlic and ginger, then cook for another 30 secs. Mash the potato until smooth, crush the broccoli well, then combine in a large bowl with the onions, cumin, chillies, coriander, garam masala and 1/2 tsp black pepper. Mix everything together well, and season with salt to taste.

2 Divide the mixture into 18, then use wet hands to shape into small cakes. Tip some cornflour onto a plate, then dip in the cakes, coat well and shake off any excess. The cakes can be chilled for up to one day before cooking.

3 To serve, heat the remaining oil in a large frying pan, then cook the cakes in batches for 3-4 mins each side until golden. Toss together the tomatoes and onion in a small bowl. Serve the cakes with the tomato salad and coriander chutney for spooning over. PER CAKE 55 kcals, fat 3g, saturates none,

carbs 7g, sugars 1g, fibre 1g, protein 2g, salt 0.02g