• Cook the potatoes in their skins until just tender.
• When cool enough to handle, peel then rub through a sieve or mouli, or just mash very thoroughly.
• Beat the egg into the potatoes until the mixture resembles a smooth pastry.
• Mix together the salt, garam masala, chopped parsley and chilli powder.
• Sprinkle the herb mixture over the pastry and knead once more to combine all the ingredients.
• Set aside for 2 hours.

to make the rissoles

• Add the remaining ingredients to the pastry mix.
• Shape into small rissole shapes and fry in medium hot oil until golden brown in colour.
• Drain and serve hot or cold.