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These cakes come from Vegetarian Cooking Without by Barbara Cousins and are gluten free. They go really well with the dip, though they are nice without it as well. They are perfect fried in a tiny bit of oil, use too much and they go soggy. The dip is fine with dried mint if you don't want to use fresh.

Spiced Potato Cakes with Mint and Yogurt Dip

potato cakes
1.5 lbs (680g) potatoes
1 medium onion
2 tsp olive oil
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1/2 tsp turmeric
1 tbsp margarine
2 rounded tbsp rice flour
s and p
olive oil for frying
fresh mint, to garnish

mint and yogurt dip
10 fl oz (300ml) soya yogurt
2 tbsp chopped fresh mint
1 tsp lemon juice, optional
black pepper

1. First, make the mint and yogurt dip. Combine the soya yogurt with the chopped mint. The lemon juice will not be needed if the yogurt is quite tart, so only add if required. Season with black pepper and allow the dip to stand for the flavours to combine.

2. Cook the potatoes until tender.

3. Finely dice the onion, place in a saucepan with the olive oil and sweat the onion in the oil until soft. Add the spices and continue to sweat the ingredients for a few more minutes.

4. Mash the potatoes until smooth. Add the margarine, the onion and spice mixture, the rice flour, salt and black pepper. Mix to combine.

5. Divide the mixture into 10 portions. Using floured hands form each portion into a flattened cake approximately .5 inch (1cm) thick.

6. Fry the potato cakes in a litle oil until golden brown on each side.

7. Serve two potato cakes on each plate with a little mint and yogurt dip and a garnish of mint leaves. The potato cakes can be frozen.