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Indian samosa cakes with cucumber sambal

30 minutes (30 minutes)

Serves 4 (3 per serve)

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

Indian samosa cakes with cucumber sambal

Ingredients

Method

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