Ingredients

• vegetable oil
• for deep-frying
• plus 1 tbsp vegetable oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 1 small onion
• finely chopped
• 2 garlic cloves
• crushed
• 5cm/2in piece ginger
• peeled and finely grated
• 1 long green chilli
• finely chopped
• 500g/1lb 2oz cold mashed potato
• 3 tbsp fresh coriander
• leaves picked and roughly chopped
• salt and freshly ground black pepper
• 75g/3oz plain flour
• 3 free-range eggs
• lightly beaten
• 1 tbsp sesame seeds
• 1 tbsp black onion seeds
• 110g/4oz dried breadcrumbs
• 5 tbsp fresh coriander leaves
• 5 tbsp mint leaves
• 2 garlic cloves
• crushed
• 1 tbsp vegetable oil
• 200g/7oz natural yoghurt
• 1 lime
• juice only

Directions

• For the croquettes
• heat a deep fat fryer to 180C/350F (CAUTION: Do not leave hot oil unattended).
• Heat a frying pan until hot
• add the cumin and mustard seeds and cook for 20 seconds until they start to pop (take care to avoid the seeds popping into your eyes and face).
• Add the onion
• one tablespoon of vegetable oil
• the garlic
• ginger and chilli and cook for a couple of minutes until just softened.
• Tip the cooked onion mixture into a bowl with the mashed potato and mix well.
• Add the coriander leaves and season with salt and black pepper
• then mix once more.
• Taking spoonfuls of the mix
• form little cylinders about 6cm/2½in long
• and 2.5cm/1in wide.
• Prepare a tray of the flour and a bowl of the egg. Dust the croquettes with flour and then dip in the egg
• coating on each side.
• Mix the sesame and black onion seeds with the breadcrumbs on a plate
• then coat the potato in the crumbs
• ensuring all sides are covered.
• Place in the fat fryer and cook for 3-4 minutes
• or until hot through
• and crispy and golden-brown outside. Drain on a plate lined with kitchen paper.
• For the chutney
• put the coriander
• mint and garlic into a blender with the vegetable oil and blend to a fine purée. Add the yoghurt and blend once more until the herbs are very fine.
• Season with the lime
• salt and a little black pepper.
• To serve
• place three croquettes onto each plate and spoon the chutney alongside.