Indian samosa cakes with cucumber sambal
4 serves
30 m
30 m
Ingredients
- 2 medium (400 g) brushed potatoes, peeled and chopped
- ¼ cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 x 400 g cans no added salt chick peas, drained and rinsed
- 1 tablespoon curry powder
- 1 cup frozen peas, thawed
- â…“ cup plain fat free Greek yoghurt and 2 tablespoons, to serve
- 1 tablespoon mango chutney
- 1 cup wholegrain breadcrumbs
- 60 g 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
Method
Step 1
Boil or steam potatoes until just tender. Drain.
Step 2
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.
Step 3
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.
Step 4
Transfer mixture to a large bowl. Stir in peas, yoghurt and chutney. Shape mixture evenly into 12 patties, about 7 cm in diameter. Toss in breadcrumbs, pressing on gently to coat lightly.
Step 5
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 150 °C oven (fan-forced) while making sambal.
Step 6
To make sambal, toss all ingredients together in a bowl.
Step 7
Serve patties with cucumber sambal, extra yoghurt, spinach and lemon wedges
