Here is a recipe from my Ayurvedic doctor in Sri Lanka. Served with a beautiful salad, it is perfect for a quick and light dinner. Those who love savory breakfast can enjoy the leftovers the next morning. This nourishing dish is prepared in a jiffy.

You can vary the recipe according to what is available in your  fridge: replace the carrot with a zucchini, onion by leeks, the tahini by toasted sesame seeds… Let me know about your ideas!

Serves 2

• 500g potatoes
• 1 onion
• 2 cloves garlic
• 1 carrot
• 5 sprigs parsley
• 1 tbsp tahini (sesame butter)
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 teaspoon powdered ginger
• 1 tsp salt
• sesame oil

Directions

1. Peel the potatoes. Cook them in unsalted boiling water.
2. Meanwhile, finely chop the onion, garlic and parsley leaves. Grate the carrot.
3. When the potatoes are cooked, drain them thoroughly.
4. Add them to the other ingredients and mash with a fork, while blending with other ingredients. You must obtain a homogeneous texture.
5. Add the tahini and spices. Mix.
6. With your hands, shape into patties about 5 cm in diameter and 2 cm in height.
7. Let dry for 30 minutes. This will prevent you cakes falling apart while cooking.
8. Cook the potato cakes in a lightly oiled pan until both sides are nicely browned.

Enjoy your meal,

Eleonora