METHODPut the potatoes into a saucepan, cover with cold water, add the 2 tablespoons of curry powder and salt to season.
Simmer gently until the potatoes are tender.
Preheat the oven to 180°C or Gas mark 6.
When the potatoes are cooked, drain and mash in the saucepan with 150g of butter and adding the flour gradually.
Finally, add the drained raisins, season with salt, pepper and a little curry powder.
Turn out the potato mix onto a floured work surface and with a rolling pin roll out to about 2cm thick.
Cut out round the diameter of a glass.
With the remaining butter, lightly grease and flour a baking tray.
Place the potato cakes onto the tray and brush lightly with beaten egg. Sprinkle a few toasted cumin seeds onto each cake and place into an oven for 10 minutes.
Turn during cooking to brown both sides.
Serve as a garnish with roasted meats or as a light supper dish with a tossed salad.
Serves: 8
Preparation: 5 mins
Cooking: 25 mins
1/2 bag Albert Bartlett Original Rooster Potatoes
2 tbsp curry powder
200g butter
200g plain flour
150g raisins
1 egg (beaten)
1 tbsp toasted cumin seeds
Salt and pepper for seasoning