Before I moved to Finland, I lived by the sea in Brighton. One of the things I really miss about there is visiting what was my local Indian grocer, Taj. It is packed full of a wealth of exotic and interesting ingredients, but one of my favourite things to pick up was their Indian potato cakes. I have been trying for ages to recreate the perfect sweet, spicy, juicy, savoury balance and think I have finally got as near as I will ever be. These are so easy and cheap to make and are perfect hot from the pan, or cold as part of a picnic. I actually like to make the mix the day before and let the flavours develop, then simply dust them with flour and fry when needed. Serve these with wedges of lime or a big dollop of mango chutney.
Indian Style Potato and Pea Cakes – makes around 10 small cakes
400 g Potatoes, peeled and cut into chunks
1 tsp of fenugreek seeds
1 small red onion, finely chopped
1 green chilli, deseeded and finely chopped
1 tsp ground turmeric
100 g frozen peas, defrosted
a handful of chopped coriander
olive oil for frying
flour for dusting – gluten free if needed
lime wedges to serve
Bring a pan of salted water to the boil and add your potatoes. Cook for 10 – 15 mins until soft and tender. Drain and set to one side.
Place the fenugreek seeds in a dry frying pan and toast for a few minutes. Grind into a powder in a pestle and mortar.
Heat a little olive oil in the frying pan and fry the onion over a low heat until softened. Add the garlic and chilli and fry for another minute. Finally add the turmeric and fenugreek and fry for a further minute.
Tip the potatoes and onion mix into a bowl and mash together. I like to leave a few chunks of potato for texture. Add the peas and coriander, season with salt and pepper and give everything a final mix.
Use your hands to shape the mixture into small cakes. Dust with flour and shallow fry gently, until golden on each side.
Garnish with the lime wedges and a little chopped coriander.