Name: Bombay potato cakes with fried eggs & mango chutney
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 red onion, halved and thinly sliced -; 1 lime, juiced -; 2 tbsp rapeseed or olive oil, plus a drizzle -; 8 spring onions, chopped -; 300g leftover roast potatoes -; 160g leftover roasted root vegetables (such as carrots and parsnips) -; 2 tbsp curry paste (we used jalfrezi) -; 4 eggs -; 4 tbsp mango chutney -; small bunch of coriander, leaves picked -

Ingredients for - Bombay potato cakes with fried eggs & mango chutney

1. 1 red onion, halved and thinly sliced

2. 1 lime, juiced

3. 2 tbsp rapeseed or olive oil, plus a drizzle

4. 8 spring onions, chopped

5. 300g leftover roast potatoes

6. 160g leftover roasted root vegetables (such as carrots and parsnips)

7. 2 tbsp curry paste (we used jalfrezi)

8. 4 eggs

9. 4 tbsp mango chutney

10. small bunch of coriander, leaves picked

How to cook deliciously - Bombay potato cakes with fried eggs & mango chutney

1 . Stage

Combine the onion with the lime juice in a small bowl and set aside to pickle. Heat a drizzle of oil in a frying pan over a medium heat and cook the spring onions for 5 mins until softened. Tip these into a bowl with the potatoes, root veg and curry paste. Season, then mash with a fork or potato masher until most of the lumps have been removed and the mixture holds together. Shape into four patties using your hands.

2 . Stage

Heat 1 tbsp oil in the pan over a medium heat and cook the potato cakes for 3-4 mins on each side until crisp and golden. Transfer to a plate and cover to keep warm.

3 . Stage

Heat the rest of the oil in the pan and fry the eggs to your liking, then season. Serve each potato cake with a fried egg, 1 tbsp chutney, some of the pickled onions and a sprinkling of coriander leaves.