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Put all the dry ingredients into a large bowl. Add the yoghurt and gently add the water to bind. You will need to achieve the consistency of a thick batter.
Peel, wash and dry the potatoes and then grate into a bowl. Wash and shred the cabbage and add to the potato along with the garlic and onions. Mix the batter through the vegetables, then form into smallish balls.
Fry in sunflower oil until golden brown and drain on kitchen roll and serve with the yoghurt, mint and cucumber dressing and mango chutney.
For the mint dressing:
Peel the cucumber and cut in two lengthways then scrape out the seeds with a teaspoon and discard them. Wash the cucumber under running cold water, and then dry thoroughly. Cut into fine slices and put them in a bowl.
Pick the leaves of mint from the stalk and with a very sharp knife shred them, then sprinkle onto the cucumber. Stir in the yoghurt and onion, season with a little salt and pepper and a few drops of lemon juice to taste.
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