750 g (1 1/2 lb) potatoes, peeled and cut into chunks
4 tablespoons chopped fresh coriander
2 teaspoons finely grated fresh root ginger
2 1/2 teaspoons garam masala
1 green chilli, chopped and deseeded
75 g (3 oz) frozen peas, defrosted
100 g (3 1/2 oz) frozen spinach, defrosted
2 tablespoons chopped mint
200 ml (7 fl oz) plain yogurt
2 teaspoons lemon juice
75 g (3 oz) fresh breadcrumbs
2–3 tablespoons plain flour
vegetable oil, for shallow frying
salt and pepper
Cook the potatoes in a large saucepan of lightly salted boiling water for about 10 minutes or until just tender. Drain well.
Meanwhile, mix half the coriander with the grated ginger, garam masala, chopped chilli and peas. Place the spinach in the middle of a clean tea towel, bring up the edges and twist the spinach in the tea towel over a sink to squeeze out the excess moisture. Add to the bowl of spices, season generously with salt and pepper and mix well to combine. Set aside.
To make the chutney, mix the remaining coriander with the mint, yogurt and lemon juice, season to taste and set aside.
Add the potatoes to the spinach and peas, and mash well to combine. Add the breadcrumbs and mix thoroughly to form a soft dough mixture. Form into 20–24 small patties and dust in the flour.
Heat the oil in a large frying pan and shallow fry the patties for 3–4 minutes, turning once, until crisp and golden. Drain on kitchen paper and serve with the chutney.