Filled Veggie Patties

Cook the potatoes in boiling salted water for about 20 minutes until tender. Drain well and mash thoroughly.

Work in the flour and salt to form a dough. Divide into 16 pieces. Take 1 piece, roll into a ball with oiled hands, then flatten to form a round that's roughly 8cm|3" in diameter. Repeat with the remaining pieces. Set aside and cover with a tea towel.

Heat the sunflower oil in a frying pan and add the vegetables. Cook, stirring for 5 minutes. Add the garlic, ginger and cumin and cook for a further 5 minutes, stirring.

Remove from the heat and cool slightly. Stir in the lemon juice, salt and pepper to taste. Divide into 8 pieces.

Take 1 round of potato dough and mound 1 portion of the filling in the centre, then cover with a second disc of potato. Pinch the edges together to seal. Roll into a ball, then flatten slightly to form a potato cake about 2.5cm|1" thick. Repeat with the remaining dough and filling.

Heat half the vegetable oil in a heavy-based frying pan. Cook 4 potato cakes for 3-4 minutes on each side until golden brown and piping hot. Repeat with the remaining oil and potato cakes.