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This traditional Indian dish is usually found in restaurants as a starter but makes a pleasant lunch dish. It is a good way of using up leftover cooked potatoes and serves four for lunch or eight to ten as a starter. Serve with chutney.

680g/l½ lb potatoes

2 onions

1 tbs vegan margarine

2 fresh green chillies

25cm (1 in) piece fresh ginger

2 tsp mustard seeds

2 tbs broken cashews

As required sea salt

Juice of ½ lemon

170g/6 oz/1½ cups gram (chick pea) flour

225ml/8 fl oz/1 cup water

1) Cook the potatoes; cool, peel and mash.

2) Chop the onions finely. Heat the margarine in a large saucepan and sauté them for a few minutes. Peel and chop the chillies (making sure to discard all the seeds) and ginger finely. Add them to the pan and cook for a couple of minutes longer. Add the mustard seeds and cashews and continue cooking for a few minutes more.

3) Remove the pan from the heat and add the mashed potatoes, a little salt, and the lemon juice. Mix well, then form into little balls (about the size of walnuts).

4) Mix the gram (chick pea) flour and water and add a pinch of salt. Coat the potato balls in the batter and deep-fry them until they are golden.