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Indian samosa cakes with cucumber sambal

Indian samosa cakes with cucumber sambal

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

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