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SERVES 2 HUNGRY PEOPLE WITH SOME LEFT OVER FOR TEA

2 egg whites

340g/1¹/₂ cups of cooked and coarsely mashed sweet potatoes

2 medium-sized spring onions/scallions, chopped

1¹/₂ teaspoons of curry powder

1 pinch of ground cumin

Salt and pepper

Groundnut oil

I once spent a few months in Bombay making a film that cemented two things: one, an actress I am not, but two, should all else fail I can now dance while lip-synching in Hindi. I love, love, love Indian food and, most of all, Indian breakfasts with a stress on the savoury. These aren’t really pancakes, more like latkes without the oil.

Beat the egg whites with a fork in a bowl. Combine everything else except the groundnut oil in a big mixing bowl with your fingers, putting in the egg whites last.

Heat a frying pan or griddle, rubbed with a little bit of groundnut oil, and place dollops of the mixture onto it. Remember: the bigger the pancake the longer it will take to cook, so keep them little and neat. Squash them a bit with a spatula once in the pan. They’ll take about 5 minutes each side on a medium heat, with another couple of minutes’ blast on the first side at the end.