* 1kg Rooster Potatoes, peeled and quartered
* 2tbs Curry powder
* 200g Butter
* 200g Plain flour
* 150g soaked Raisins
* 1 Egg, beaten
* 1 tablespoon Toasted Cumin seeds
* Salt and Pepper for seasoning

===Method===
* Put Potatoes into a saucepan, cover with cold water, add the 2tbs of Curry powder and Salt to season.
* Simmer gently until the Potatoes are tender (about 15 minutes).
* Preheat Oven to 180 Degrees C, Gas mark 6.
* When the Potatoes are cooked, drain and Mash in the saucepan with 150g of Butter and adding the Flour gradually.
* Finally add the drained Raisins, season with Salt, Pepper and a little Curry powder.
* Turn out the Potato mix onto a floured work surface and with a Rolling pin roll out to 2cm thickness.
* Cut out round the diameter of a glass. With the remaining Butter, lightly grease and Flour a Baking tray.
* Place the Potato cakes onto the tray and Brush lightly with beaten Egg.
* Sprinkle a few Toasted Cumin seeds onto each cake and place into an Oven for 10 minutes.
* Turn during cooking to Brown both sides.

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