Spicy Potato Patties

2. Heat the vegetable oil or butter in a small frying pan, and fry the chilli, coconut, coriander and spices for 1-2 minutes, stirring all the time. Remove from the heat and stir in the lemon juice.

3. Shape the potato mixture into 16 balls, make a dip in each and place a little spice mixture in the dip. Enclose the potato around it and then flatten each one into a small 'cake'. Coat the potato patties in semolina.

4. Shallow-fry in batches for 2 minutes on each side, or until crisp and golden. Drain on kitchen paper and serve warm or cold with mango chutney.