Indian Spied Potato Patties

Wash the potatoes and cook in plenty of salted water for about 30 minutes. Drain and leave to steam dry.

Meanwhile wash the coriander, shake dry and chop roughly. Chop 2 tbsp of the coriander very finely.

Peel the garlic. Wash the chilli, halve lengthwise and remove the seeds and inner ribs if necessary. Chop the chilli and garlic very finely.

Put the chopped chilli and garlic and the roughly chopped coriander into a mixing goblet with half of the lemon juice and puree. (Take care, only puree briefly, it should not be too fine!)

Roughly chop the raisins and add to the mixture with the grated coconut. Mix and season to taste with salt and a little cumin.

Peel and finely grate the ginger. Peel the potatoes and push through a potato ricer. Mix with the ginger, chick-pea flour, the rest of the lemon juice, the finely chopped coriander and the remaining seasonings. Season to taste with a little salt.

Divide the potato mixture into eight portions. Form each one into a ball then flatten slightly and put 1 tsp of the coriander mixture in the middle of each circle. Draw the sides up and around the filling, completely enclosing the filling, and shape into flat, round cakes.