Spiced Potato Cakes

1

Gather and prepare your ingredients.

2

Place the potatoes into a pot of cold water, add a generous pinch of salt, bring to a boil and cook for 15-16 minutes, until tender. Then drain well and mash, using either an electric whisk or potato masher.

3

While the potatoes are cooking, heat the olive oil in a frying pan over medium-high heat. Add the onion, ginger, garlic, and chilli with a sprinkle of salt and cook for 4-5 minutes, until softened.

4

Sprinkle over the turmeric and garam masala and stir to incorporate. Cook for a further minute, just until fragrant.

5

Add to the mashed potatoes and stir to combine. Taste a small amount and adjust seasoning to your liking.

6

Shape the mixture into balls about the size of an easy peeler, then flatten slightly. You want the patties to be about an inch thick. At this point you can either cook them right away, or place the uncooked potato cakes  in the fridge for up to 3 days.

7

When you are ready to cook, heat a small amount of oil in a frying pan over medium-high heat. Add the potato cakes and cook for 3–4 minutes per side until golden and crisp.