Add the onion mixture to some leftover mashed potato in a bowl and form into four potato cakes using your hands. Don't grind them to a complete powder – you want texture and nuttiness from the spices.Īdd the spices to the spring onions and cook, stirring occasionally, until they turn a pale golden-brown but before they start to burn and crisp up. Place in a mortar (or alternatively use a plastic bag and a rolling pin), add the coriander seeds and cumin seeds and work the pestle or the rolling pin until they are coarsely ground. Meanwhile, remove the black seeds from the cardamom pods using the back of a knife.
Heat a frying pan and add the spring onions, the butter and a good drop of olive oil to stop the butter from burning.
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