Cheese, Potato and Quinoa Cakes - Great British Chefs

Ingredients

• 240g of Maris Piper potatoes
• 240g of quinoa
• 10g of green chillies, finely chopped
• 25g of ginger, finely chopped
• 1 tbsp of ground coriander
• 1/2 tbsp of ground cumin
• 1/4 tbsp of salt
• 1 tbsp of coriander leaves, chopped
• 2 tbsp of cornflour, heaped
• 80g of smoked cheddar, grated
• vegetable oil, for deep-frying
• 100g of yoghurt, extra-thick or hung
• 1/2 onion, finely chopped
• 1/4 bunch of coriander, finely chopped
• salt, to taste
• 200g of cherry tomatoes, quartered
• 1 handful of baby salad leaves
• 1 cooked beetroot, diced
• 2 radishes, finely sliced
• 50ml of olive oil
• 20ml of lemon juice
• 20ml of runny honey
• 20g of ginger, chopped
• 1 tsp freshly ground black pepper
• 100g of split yellow moong lentils, soaked for 2 hours in cold water then drained
• vegetable oil, for frying
• 1/2 tsp freshly ground black pepper
• 1/2 tsp amchur powder, (also known as dried mango powder)
• 1/2 tsp chaat masala
• tamarind chutney