Name: Cheesy potato and quinoa cakes
Total time: 1 h 15 min
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; salt, to taste; 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

Cheesy potato and quinoa cakes

by Dayashankar Sharma

Ingredients

Cereals, Grains & Pasta

240g of quinoa
100g of split yellow moong lentils, soaked for 2 hours in cold water then drained

Spices & Dried Herbs

10g of green chillies, finely chopped
25g of ginger, finely chopped
1 tbsp of ground coriander
1/2 tbsp of ground cumin
20g of ginger, chopped
1 tsp freshly ground black pepper
1/2 tsp freshly ground black pepper
1/2 tsp amchur powder, (also known as dried mango powder)
1/2 tsp chaat masala

Salad & Fresh Herbs

1 tbsp of coriander leaves, chopped
1/4 bunch of coriander, finely chopped
1 handful of baby salad leaves

Cheese

80g of smoked cheddar, grated

Oils & Vinegars

vegetable oil, for deep-frying
50ml of olive oil
vegetable oil, for frying

Dairy

100g of yoghurt, extra-thick or hung