BOMBAY ROSTI CAKES

This is a cross between Bombay potatoes and rosti. You can also serve this with fried eggs, if you prefer.

SERVES 4

• 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 large non-stick frying pan over medium heat. Fry the mustard seeds until they begin to pop. Add the onions, reduce the heat and fry for 5min, until soft, then add the garlic and remaining spices and fry for 1min. Meanwhile, bring a large pan of water to a simmer.

2 Transfer the onion mixture to a large bowl. Peel and coarsely grate the potatoes. Pile the grated potato on to a clean tea towel, gather up the corners and squeeze out as much moisture as you can. Empty the potato into the onion bowl, then stir in the coriander and 2 beaten eggs.

3 Season the potato mixture well and divide equally into 12 and shape into flattened patties. Return the frying pan with 1tbsp vegetable oil and half the butter to medium heat. Fry 6 rostis for 3-5min each side, pressing down on them as they cook, until golden and piping hot. Repeat with the remaining oil, butter and rostis.

4 Meanwhile, crack an egg into a cup. Carefully swirl the pan of simmering water to create a whirlpool, then tip in the egg. Repeat with another egg. Simmer for 3-4min, until the whites are set and the yolk remains soft, then transfer to a shallow dish of warm water. Repeat with the remaining eggs.

5 Divide the spinach leaves among 4 plates, then top each serving with 3 rostis, an egg and some mango chutney.