Queer Cafe Cookbook

Gluten free and vegan. From Lucknow, North India.

Serves 4

• 400g boiled potatoes, peeled and grated
• 1.5 tsp toasted cumin seeds, crushed
• 0.5 tsp red chilli powder
• 1 tsp chopped ginger
• 0.5 tsp chopped green chillies
• 2 tsp chopped coriander leaves
• 1.5 tsp salt
• 2 tsp vegetable oil for frying

Mix all ingredients apart from oil. Shape mixture into 6cm x 2cm cakes. Pat into shape firmly and put in the fridge for 20 mins. Heat oil in a pan on a medium heat, and fry on both sides until crisp and brown. Turn as little as possible to avoid breakage.

If you're making them the day before, part fry them until they hold together then put them in tupperware with greaseproof paper between the layers. Refry when needed, takes about 5 minutes. We triple this quantity for the cafe, makes about 20.

From Observer Food Monthly Feb 2008.