Bombay Potato Cake

 2 serves

Ingredients

• 3 tbls olive oil
• 450 g (1lb) potatoes, peeled
• 1 tsp ground turmeric
• 1 tsp mustard seeds
• 2 tbls vegetable oil
• 2 curry leaves, finely chopped
• 2 green chillies, finely chopped
• 1 garlic clove, crushed
• ½ tsp ground cumin
• 3 tbls chopped coriander
• 75g (30oz) unsalted butter
• Salt and freshly ground black pepper

1: Coarsely shred the potatoes on a mandoline, or use the coarse side of a grater. Put them in a large bowl, add the turmeric and season with salt and black pepper.
2: Heat a small frying pan over a high heat, add the mustard seeds and cook for about 30 seconds, until they pop. Add the oil, then stir in the curry leaves, chillies, garlic and cumin and fry for 2-3 minutes.
3: Add above mixture to the potatoes and toss the whole lot together until well mixed. Add the coriander leaves and adjust the seasoning.
4: Heat the butter in a frying pan, add the potatoes and fry as one big cake. When golden underneath, invert it on to a large plate, slide it back into the pan and fry the other side until golden. Cut into wedges to serve.