4 cups (1 litre) potatoes, peeled and cubed

1/4 cup (60 ml) olive oil

1 teaspoon (5 ml) grated fresh ginger

1 clove garlic, finely chopped

1 teaspoon (5 ml) mustard seeds

1 teaspoon (5 ml) ground coriander

1/2 teaspoon (2.5 ml) ground turmeric

1/4 teaspoon (1 ml) ground cumin

1 cup (250 ml) canned chickpeas, rinsed and drained

1 tablespoon (15 ml) lemon juice

1 cup (250 ml) breadcrumbs

Boston lettuce, tomatoes, cucumber, to taste

1 cup (250 ml) plain yogurt, preferably 10% MF

Salt and pepper

In a saucepan of salted water, cook the potatoes until tender. Drain and set aside.

In the same saucepan, heat 15 ml (1 tablespoon) of oil. Sauté the ginger, garlic, and spices until the mustard seeds stop bursting. Return the potatoes to the pan. Add the chickpeas and lemon juice. Season with salt and pepper. Remove from the heat. With a potato masher, crush the mixture until smooth. Adjust the seasoning and refrigerate for about 30 minutes.

Shape into six patties and coat well with the breadcrumbs. In a large skillet, brown the patties on each side in the remaining oil.

Serve on Boston lettuce leaves with tomatoes and cucumber. Garnish the patties with yogurt.

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