For a quick yet tasty dish, Alfred Prasad’s Indian potato cakes are an ideal treat. Try and prepare the potatoes a day before to get the best texture for the cakes.
Bring to boil the 2 large potatoes for 10-12 minutes until cooked. Set aside to cool slightly before removing the skins and cutting into 1cm cubes.
Into a bowl, crush the potatoes with the chickpeas, cumin seeds, garam masala, chopped coriander and salt and mix. The kids will love getting involved with this step.
Divide the mixture and ask your little helper to shape these into small discs. Chill for half an hour before cooking.
Add a tablespoon of oil to a medium sized pan and bring to heat. Once hot, add the potato cakes and fry for a couple of minutes. Turnover at regular intervals so they brown evenly.
Alternatively, place into the oven set to gas 5, 190°C, fan 170°C. Ask your little helper to line a baking tray with nonstick baking paper and brush both sides of the potato cakes with oil. Bake in the oven for 15 minutes.
Across 4 plates, divide the potato cakes and serve hot with a dollop of tomato ketchup.
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