Aloo Tikki

To prepare the spinach purée, cut off the stems, chop roughly and wash thoroughly. Blanch the spinach in boiling water for 1 minute, drain and refresh in cold running water (this helps to retain the colour)

Blend the spinach in a food processor and transfer to a mixing bowl. Now add softened unsalted butter, crushed kasoori methi and salt. Transfer the mixture into a piping bag and pipe 1 pence coin-sized buttons onto greaseproof paper and freeze for an hour

Boil or steam the potatoes until tender, and leave aside to cool (it is preferable to do this the previous day). Peel and mash the potatoes. Add cumin seeds, chilli flakes, crushed whole coriander and salt. Mix well and leave aside

Place the sago in a strainer and sprinkle with cold water, leave covered with a damp cloth for about 10 minutes then spread evenly over greaseproof paper and leave aside

To prepare the potato cakes, add a spoonful of the potato mixture into flexible round plastic mould (about an inch tall and 1.5 inches in diameter), make a depression in the middle and place one of the spinach buttons in the middle. Top-up with more of the potato mixture and press firmly

Place the mould with the potato cake on the sago, press firmly once again (this is done only on one side of the cake, to coat it with a thin layer of the sago)

De-mould the potato cake and repeat the process until you have 12 cakes. Refrigerate for at least half an hour before grilling

Heat a non-stick pan and sprinkle with oil. Place a batch of the potato cakes with the sago side down, and fry over a medium-low flame until gently browned on the edges. Turn over using a thin spatula and fry for a couple of minutes or until gently browned

Serve warm topped with a dollop of date and tamarind chutney, garnish with micro cress and a sprig of fresh coriander