1 pack of The Spice Tailor Punjabi Chickpea Masala
100g cooked mashed potato
30g dried breadcrumbs
3 tbsp coriander, chopped
1 egg, beaten
2 tbsp vegetable oil, to cook
5 radishes, very finely chopped
1/8 tsp red chilli powder
100ml Greek yoghurt, to serve for the quick radish relish
1 lime, halved
Dry-toast the spices from the whole spice sachet in a pan to bring out the flavour, then grind into a powder. Return to the pan, add the chickpea and Tarka sauce pouches from the pack and cook until quite dry, mash them well but retain some chickpea texture. Semi-mash the pulses so the mixture has some texture but will also stick together. Remove from the heat and leave to cool.
Mix in the mashed potatoes, breadcrumbs, a little black pepper and half of the coriander. Add enough beaten egg to combine into a firm texture. Then divide the mix into eight and shape into small round cakes. Chill for 15 minutes.
For the relish, mix the radishes and chilli powder in a bowl, squeeze over half a lime, and season to taste. Set aside.
Mix the remaining coriander with the Greek yoghurt and season lightly. Heat the oil in a non-stick frying pan over medium heat and fry the cakes for 2-3 minutes on each side, or until crisp all over. Serve with the yoghurt and relish.
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