Serves 2-3

Spice Mix

2 onions sliced

1/2 red and green chili pepper , seeds removed, diced

1/2 tsp each coriander, cumin, paprika, garlic salt, mixed herbs,

1/4 tsp chili flakes

2 curry leaves

Veg Mix

1 large potato and 3 small sweet potato peeled and grated

5 tbsp fresh coriander chopped

2 eggs, separated

For the spice mix, heat 1tbsp oil and add onion and cook until soft and translucent, add the spices and a drop of water and cook over a low heat for about 5 minutes and set aside to cool.

When cool, remove the curry leaves and tip into the grated veg and mix well to combine. Season with 1tsp salt.

Beat the egg yolks and add to the veg mix and stir well to combine.

Bet the egg whites until light and fluffy and lightly fold through the veg mixture - dont over beat, you want to retain the air.

Heat 1 tbsp oil over a medium hot pan and drop large spoons of the mixture into the pan. Gently flatten out to increase the surface area. They should be the size of small shop bought pancakes approximately. When the bottom is cooked, gently flip over and cook the other side. Repeat until the mix is used - you will have about 7 or 8.

You can reheat them later if you wish - put them onto a flat baking tray lined with parchment. Heat for about 12 mins at 170c.

Serve with a big salad and some dips if you wish. I made a tamarind mayo using tamarind sauce and mayonnaise.