Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: potatoes, coriander, mint, garlic, lemon, egg
Recipe Source: Adapted from a recipe by Yotam Ottolenghi, Plenty More
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- food processor
- small frying pan
- large non-stick frying pan
- potato masher
- serving plates
- large teaspoon
- 1 kg potatoes
- 1 tsp turmeric
- 1 tbsp black mustard seeds
- 1 egg
- 50 g coriander
- 40 g mint
- 1 green chilli
- 2 tbsp tamarind paste
- 2 cloves garlic
- ½ tsp caster sugar
- 2 lemons, cut into wedges
- sea salt
- canola oil for pan frying
What to do
- Set out your ingredients.
- Heat the small frying pan over medium heat and toast the mustard seeds until they begin to pop. Remove from heat and set aside.
Prepare the potatoes
- Peel and halve the potatoes.
- Add to a large saucepan, cover with water and bring to the boil. Cook for 15 minutes, until soft.
- Drain well and transfer to a mixing bowl with the turmeric, mustard seeds, 1 egg and ¼ teaspoon salt. Mash well and leave to cool.
Prepare the herb paste
- Place the coriander, mint, chilli, tamarind, garlic, sugar and ¼ teaspoon salt in the food processor and blitz to form a smooth, dry paste.
Shape the cakes
- Shape a small handful of the potato mixture (about 40 g) into a ball. Place the ball in the palm of one hand and use the thumb of the other to create a dent large enough to fill with 1 teaspoon of the herb paste.
- Once the paste is added, shape the potato back into a ball, with the stuffing sealed inside, and then flatten it between both hands so that the cakes are 1.5 cm thick.
- Continue with the remaining potato and herb paste to make cakes.
Cook the cakes
- Heat the frying pan over medium heat and add a little oil. Fry the cakes for about 3 minutes on each side until they are light golden on the outside.
- Serve at once with lemon wedges.