Aloo Tikki With Herby Baby Kale Salad

Preheat the oven to 160°C/ 140°C (fan)/ 350°F/ Gas 4

Boil a kettle 

Add the cherry tomatoes, cayenne pepper (can't handle the heat? Go easy!) and red wine vinegar to a baking tray, with a drizzle of olive oil and a pinch of salt 

Sprinkle them with 1 tbsp [2 tbsp] sugar and put the tray in the oven for 35-40 min or until the tomatoes start to wrinkle 

Meanwhile, peel and chop the potatoes roughly into bite-size pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt and cook over a high heat for 15 min or until fork-tender

Meanwhile, add the baby kale and nigella seeds to a large bowl 

Pick the mint, coriander and parsley leaves from their stems and add the leaves to the bowl - this is your herby salad

Set aside 

Once cooked, drain the potatoes and leave them to steam dry 

Mash them until smooth

Add the curry powder, ground cumin and 2-3 tbsp olive oil and season generously with both salt and pepper then give everything a good mix up 

Add 3 tbsp [6 tbsp] flour to the mash and mix to combine into a dough

Place the dough onto a floured surface and bring it together into a ball with your hands

Divide into 6 [12] pieces and roll each into a golf ball

Pat each ball down and sprinkle with a little extra flour - these are your Indian potato cakes

Heat a large, wide-based pan (preferably non-stick) with 2-3 tbsp vegetable oil over a medium heat

Once hot, add the Indian potato cakes and cook for 4 min on both sides or until browned

Transfer to some kitchen paper and season with salt 

Meanwhile, heat a pot of salted boiled water and bring to a gentle boil over a medium heat

Crack the eggs into the water and leave them for 3 min

Once done, transfer them to kitchen paper or a clean tea-towel using a slotted spoon and season them with both salt and pepper - these are your poached eggs