Bread-Potato Cakes

1 Tbsp. vegetable oil
1/4 tsp mustard seeds
2 green chilies, chopped finely
1/2 tsp. grated ginger
4-5 fresh or dried curry leaves
9 oz. boiled potatoes, mashed
1/4 tsp. garam masala
1/4 tsp. turmeric powder
1/4 tsp dried mango powder
Salt to taste
4-5 drops of lemon juice
8 pieces stale white bread
1 cup water

For Garnishing:
1 Tbsp. vegetable oil
1/2 tsp. mustard seeds
8 curry leaves

• Heat the oil and add the mustard seeds. Add the green chilies, ginger and curry leaves. Stir for half a minute and add the mashed potatoes, all the spices salt and lemon juice. Stir until all of the ingredients are combined. Taste and adjust the seasoning.
• Cook for 2-3 minutes, remove from heat and let cool.
• Take the bread pieces and cut them into 2½ -3 inches circle.
• Divide the potato mixture into 8 portions and make a circle of the size of the bread with each portion. Keep aside.
• Take water in a bowl. Dip one bread piece in it and squeeze out the extra water pressing the bread lightly with your palms.
• Stick one potato circle to the soaked bread and put aside. Make four potato and bread circles. Heat a pan and lightly oil it and place the bread-potatoes patties, potato side down and cover the lid and cook for about 7 minutes on low flame.
• Uncover the pan. The bread should be swollen. Gently place the patties on a dish, potato side down.
• To garnish heat 1 Tbsp. vegetable oil and add the mustard seeds and curry leaves. Take about 1/3 tsp. of this oil and spoon it over the patties in the center.
• Serve with spicy coriander chutney.

Makes 4 Servings