Spicy Potato Cakes with Tomato-Onion Rice

1.In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15 minutes. Drain and let cool slightly.

2.In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onion, garlic, ginger, and crushed red chilies. Sauté until the onion is translucent, about 5 minutes.

3.In a mixing bowl, mash the cooked potatoes. Add the sautéed onion mixture, coriander powder, turmeric powder, salt, and black pepper. Mix well until combined. Form the mixture into small patties, about 2 inches in diameter.

4.In the same skillet, heat additional vegetable oil over medium-high heat. Fry the potato cakes in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.

5.While the potato cakes are frying, rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

6.In a separate bowl, combine the diced tomatoes, remaining chopped onion, and a drizzle of olive oil. Season with salt and pepper to taste. Mix well to create a fresh tomato-onion salsa.

7.To serve, place a generous scoop of fluffy rice on each plate, top with two crispy potato cakes, and spoon the vibrant tomato-onion salsa over the top. Garnish with fresh cilantro.