Indian samosa cakes with cucumber sambal

• 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