Crispy Lentil, Pea and Potato Cakes

bbc.co.uk

Heather

450g/1lb Maris Piper potatoes, boiled until soft and mashed, then cooled

200g/7oz frozen peas (petits pois), defrosted

½ x 400g tin green lentils, drained

1 tsp coriander seeds, crushed

1 heaped tsp cumin seeds

1 tsp Kashmiri chilli powder

2 tsp amchoor powder

4 tbsp finely chopped fresh coriander

1 heaped tbsp cornflour (or rice flour)

100g/3½oz plain flour

2 free-range eggs, beaten

125g/4½oz breadcrumbs (plain or panko)

vegetable oil, for deep-frying

salt, to taste

subheading: For the green chutney:

100g/3½oz cashews

125g/4½oz dried apricots

60g/2¼oz fresh coriander, roughly chopped

1 lime, juice only

1 to 2 green finger chillies

salt, to taste

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How-to-videos

Directions at bbc.co.uk

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