Crisp potato and peanut cakes | Women's Weekly Food

Ingredients

• 250 gram tapioca
• 1 tablespoon sunflower oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground turmeric
• 3 medium_piece (600g) potatoes, peeled, chopped coarsely
• 2 tablespoon roasted unsalted peanuts, finely chopped
• 1/2 cup fresh coriander, finely chopped
• 2 long green chillies, chopped finely
• 4 centimetre (20g) piece fresh ginger, grated
• sunflower oil, for shallow-frying, extra
• 1 teaspoon black mustard seeds
• 2 medium_piece (300g) tomatoes, seeded, chopped finely
• 2 green onions, chopped finely
• 500 gram yogurt