Recipes

Bombay potato cakes with coriander and mint

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Ingredients

For the potato cakes

  • 200g/7oz vegetable oil
  • 450g/1lb raw potatoes, peeled, cut into cubes
  • 1 tbsp coriander seeds, toasted in a dry frying pan, crushed to a powder
  • 1 tbsp cumin seeds, toasted in a dry frying pan, crushed to a powder
  • 1 tbsp garam masala
  • 1 tsp ground ginger
  • 2 garlic cloves, peeled, crushed to a paste with the edge of a knife
  • 3 red chillies, finely chopped
  • salt and freshly ground black pepper
  • 200g/7oz boiled potatoes, mashed until smooth
  • 100g/3½oz plain flour

For the sauce

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