Ingredients

Method

• 4 potatoes, peeled and halved
• 30 g wilted baby spinach
• 30 g peas, blanched
• 1 t ground cumin
• 2 fresh green chillies, chopped
• 2 cloves garlic, crushed
• Flour, for dusting
• 1 T nigella seeds
• 1/3 cup sunflower oil
For the raita:
• 2 brinjals, halved lengthways
• 2 T olive oil
• Chilli salt
• 1/2 cup yoghurt
• 1/2 lemon, juiced
• 2 cloves garlic, crushed

Method

Ingredients

Boil the potatoes until tender, then drain and mash until smooth. Blend the wilted baby spinach and blanched peas until smooth, then fold into the mashed potatoes along with the ground cumin, chopped fresh green chillies and crushed garlic.

Season to taste and mould into four evenly sized potato cakes.

Dust the cakes with flour and roll in the nigella seeds, then chill for 30 minutes. Heat  the sunflower oil in a pan over a medium to low heat and fry the potato cakes for 1 minute a side until golden.

To make the raita, preheat the oven to 200°C and arrange the brinjals on a baking tray. Drizzle with olive oil and season with chilli salt, then roast for 25 minutes, or until golden.

Scrape the flesh from the halved brinjals and mix with yoghurt, lemon juice and crushed garlic.

Serve the potato cakes hot with a squeeze of lemon juice, the raita and fresh radishes.