600g Waitrose Duchy Organic Potatoes, peeled and cut into large chunks
1 tsp fenugreek seeds
3 tbsp olive oil
1 bunch Waitrose Duchy Organic Salad Onions, trimmed and finely chopped
2 cloves garlic, finely chopped
1 large red chilli, deseeded and finely chopped
1 tsp ground turmeric
28g pack fresh coriander, chopped, plus a few leaves to garnish
2 tbsp plain flour
1 lemon, cut into wedges, to garnish (optional)
1. Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes. Drain the potatoes and return to the saucepan.
2. Place the fenugreek seeds in a large non-stick frying pan and toast over a gentle heat for a few minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a coarse powder.
3. Heat 1 tbsp of oil in the frying pan and cook the salad onions for a few minutes then add the garlic and cook for 30 seconds. Stir in the chilli, turmeric and ground fenugreek then cook for 1 minute. Tip the onion and spice mixture in with the potatoes, add the chopped coriander then mash together with a masher or fork. Cool slightly then shape into 8 even sized potato cakes.
4. Dust the potato cakes with flour. Heat the remaining oil in the same frying pan and gently fry the cakes for 3-4 minutes each side until golden. Garnish with coriander leaves and lemon wedges.
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