Indian potato and pea cutlets with raita

Ingredients

For 1 serving

• Potatoes150 g
• Peas50 g
• Carrots50 g
• Garam masala1 teaspoon
• Cilantro5 g
• Breadcrumbs25 g
• Sunflower oil2 teaspoons
• Plain nonfat yogurt120 g
• Cucumber60 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of salted water to the boil. Meanwhile peel the potatoes and carrots and cut them into roughly 1.5 cm pieces.
2. Cook the potatoes and carrots in the boiling water over medium heat for 15 minutes, adding the peas for the last 5 minutes, until the potatoes fall apart with a fork. Drain well and let them steam dry for 2–3 minutes.
3. Meanwhile make the raita: wash the cucumber, grate it, squeeze it and mix it with the yoghurt and a pinch of salt; keep it in the fridge.
4. Mash the vegetables with a fork and season them with the garam masala, chopped fresh coriander and salt. With wet hands shape 4 patties about 1.5 cm thick and press them into the breadcrumbs.
5. Heat the sunflower oil in a non-stick pan over medium heat and cook the patties for 3 minutes per side, until golden and crisp; turn them gently with a spatula.
6. Serve the hot cutlets with the cool raita.