Masala potato cakes

Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes. Drain the potatoes and return to the saucepan.

Place the fenugreek seeds in a large non-stick frying pan and toast over a gentle heat for a few minutes until they start to release their aroma. Transfer to a pestle and mortar and grind to a coarse powder.

Heat 1 tbsp of oil in the frying pan and cook the salad onions for a few minutes then add the garlic and cook for 30 seconds. Stir in the chilli, turmeric and ground fenugreek then cook for 1 minute. Tip the onion and spice mixture in with the potatoes, add the chopped coriander then mash together with a masher or fork. Cool slightly then shape into 8 even sized potato cakes.

Dust the potato cakes with flour. Heat the remaining oil in the same frying pan and gently fry the cakes for 3-4 minutes each side until golden. Garnish with coriander leaves and lemon wedges.