Indian samosa cakes with cucumber sambal
- Patties can be cooked 1 day ahead. Arrange cooked patties in a single layer on a baking paper-lined oven tray and keep covered in the fridge. To reheat, uncover tray and transfer to a 180C oven (fan-forced) for about 15 minutes or until hot.
- 2 medium (400g) brushed potatoes, peeled and chopped
- ¼ cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 x 400g cans no added salt chick peas, drained and rinsed
- 1 tablespoon curry powder
- 1 cup frozen peas, thawed
- 1/3 cup plain fat free Greek yoghurt + 2 tablespoons, to serve
- 1 tablespoon mango chutney
- 1 cup wholegrain breadcrumbs
- 60g baby spinach leaves and lemon wedges, to serve
Cucumber sambal
- 2 Lebanese cucumbers, cut into small dice
- 2 tablespoons mango chutney
- 1 tablespoon lemon juice
- ½ cup fresh mint leaves
- Boil or steam potatoes until just tender. Drain.
- Heat 1 tablespoon oil in a large, non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring for 2 minutes, or until softened.
- Add potatoes, chick peas and curry powder. Cook, stirring a further 5 minutes, or until potatoes are light golden. Remove from heat. Mash with a potato masher until coarsely crushed.
- Transfer mixture to a large bowl. Stir in peas, yoghurt and chutney. Shape mixture evenly into 12 patties, about 7cm in diameter. Toss in breadcrumbs, pressing on gently to coat lightly.
- Heat half the remaining oil in same, clean frying pan. Add half the patties. Cook for 2-3 minutes on each side, or until golden. Drain on a paper towel-lined baking tray. Repeat with remaining patties. Keep warm in a 150C oven (fan-forced) while making sambal.
- To make sambal, toss all ingredients together in a bowl.
- Serve patties with cucumber sambal, extra yoghurt, spinach and lemon wedges
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