Simon Rimmer served up a tasty spicy pea and potato cakes with a yoghurt, cucumber and mango chutney dipping sauce on Sunday Brunch.

The ingredients are: 700g dry mashed potato, 2tbs madras paste, 200g peas, 6 very finely chopped spring onions, 1 handful chopped coriander, 150g flour, 3 beaten eggs and 150g fine breadcrumbs.

For the dip: 250ml yoghurt, Half finely grated cucumber, Zest and juice 1 lime and 2tbsp mango chutney.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.