potato

Vegan and wheat free.

Serves 4-6

• 500g Charlotte or other waxy potatoes, scrubbed and cut into 1-2cm cubes
• 1 tbsp olive oil
• 1 tsp coarse sea salt

Tomato chilli sauce

• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 small red chilli, finely chopped
• 4 medium tomatoes, roughly chopped
• ½ tsp paprika
• 1 tbsp finely shredded fresh sage

Method

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.