- 75g/3oz tinned chickpeas
- 200g/7oz boiled or baked potato, not waxy, peeled and crushed, not puréed.
- 1 banana shallot, finely diced
- 1 celery stalk, finely diced
- 2 scallions, thinly sliced
- 50g/2oz finely diced carrot
- 10 curry leaves, shredded, available in Asian supermarkets
- ¼ pandan leaf, shredded, available in Asian supermarkets
- 1 pinch of nutmeg
- Salt and cracked black pepper
- Panko breadcrumbs
- 1 egg, beaten
- 1 tablespoon flour
- 1 heaped teaspoon grated Parmesan
- 1 heaped teaspoon white sesame seeds
For the Vietnamese dipping sauce
- 5 cloves garlic, finely chopped
- 5 red chillies, deseeded, finely chopped
- 30ml/1oz light soy sauce
- 100ml/4fl oz water
- 50ml/2oz rice vinegar
- 50g/2oz caster sugar
- 50ml/2fl oz lime juice
- Boil chickpeas for four minutes in salted water, cool and squash them a bit.
- Mix the chickpeas with crushed potato by hand, set aside.
- Gently sweat the shallot, celery, scallions, carrot, curry leaves and pandan leaf, then set aside to cool.
- Add to the potato and chickpea mix and season with nutmeg, salt and pepper.
- Get three empty bowls. To bowl 1, add flour. To bowl 2, add the beaten egg. To bowl 3, add panko breadcrumbs, Parmesan and sesame seeds and stir.
- Divide your potato mixture into about four or five equal-sized patties, shape them nicely using a palette knife.
- Heat vegetable oil in a deep fat fryer to 180ºC and fry for 4 minutes or until golden brown.
- For your dipping sauce, put all the ingredients except the lime juice in a pot and bring to a low simmer. Then turn off the heat, allow to cool and add the lime juice. Serve with the potato cakes.
This dipping sauce will keep for about two weeks in the fridge.