Mini crispy pea and potato cakes

Name: Mini crispy pea and potato cakes
Total time: 100 min
Ingredients: 2 medium-large potatoes (around 200-225g each), washed; 125g frozen peas, defrosted; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp garam masala; 4 tbsp freshly chopped coriander; 1 green bird eye chilli, deseeded and finely chopped; 2 rounded tsp chopped root ginger; 2 tbsp cornflour, plus extra to coat; 3-4 tbsp vegetable oil, to fry; 1 x 150g carton natural yogurt; 2-3 tbsp tamarind chutney (see below); 3 tbsp tangy coriander chutney (see below); ½ small red onion, finely chopped; small handful mint or coriander leaves to garnish (optional)

www.sainsburysmagazine.co.uk

These little bites of yumminess are crisp on the outside and creamy on the inside with nuggets of sweetness from the peas. It is important to boil, steam or bak

View full recipe on www.sainsburysmagazine.co.uk

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