«Experiment with other dips to complement the potato cakes and add variety.»
Peel and quarter the potatoes. Toast and crush the cumin seeds. Chop the ginger, the green chilli and the coriander leaves.
Par-boil the potatoes in salted water for 5-7 minutes, then drain. When cooled a little, grate the potatoes then place in a bowl.
Add the spices, ginger, green chilli and chopped coriander. Mix thoroughly and season with salt to taste.
Shape the mixture into 'cakes', 5cm in diameter and 1cm thick. Place on a tray and keep in the fridge for 20 minutes.
To cook the cakes, heat a non-stick frying pan or griddle, add the oil and lower the heat to a medium temperature. Fry the cakes for 3-5 minutes on each side on each side until crisp and browned.
Whisk the yoghurt with the honey, salt, chopped ginger and mint in a bowl and set aside.
Heat the oil in a pan, add the mustard seeds and turmeric and sauté until the mustard seeds start to sizzle. Add this spice mixture to the yoghurt and mix well. Taste and adjust the sharpness with lime juice if required.
Refrigerate and use within a day