The Cinnamon Club is rated best for Christmas Parties in central London. Explore the colonial private dining rooms in the old Westminster library for your upcoming office Christmas party or a glam night out. The Cinnamon Club boasts a number of private dining room with modern Indian cuisine. Masterchef Vivek Singh as seen on Saturday Kitchen, shares his favourite Christmas recipe this festive season. Cook, enjoy and share!


  • 600g floury potatoes, peeled, boiled and grated

  • 1cm fresh ginger, peeled and finely chopped

  • 3 green chilies, deseeded and finely chopped

  • 1 tsp roasted cumin seeds

  • 2 tsp Salt

  • 30g corn flour

  • Oil for shallow frying

  • Micro herbs to garnish

  • For the filling

  • 500g of spinach leaves blanched, squeezed dry and finely chopped

  • 4 tbsp ghee or vegetable oil

  • 1 tsp cumin seeds

  • 4 garlic cloves, finely chopped

  • 1 large onion, finely chopped

  • 3 green chilies, finely chopped

  • 2.5cm piece of fresh ginger, peeled and finely chopped

  • Salt to taste

  • 12 ready-to-eat dried figs finely diced

  • 12 ready-to-eat dried apricots finely diced


  • 1.

    Mix all the ingredients for the potato cake and make 10 equal sized balls

  • 2.

    For the filling, heat the ghee or oil and add the cumin seeds. When they crackle, add the garlic and onions and sauté until the onion is translucent. Add the chilies, ginger and salt and stir-fry for a minute or so. Add the spinach, apricots and figs and stir-fry until the spinach wilt, then check the seasoning. Remove the stuffing from the pan and leave to cool.

  • 3.

    Meanwhile, mix together all the ingredients for the potato cake, then shape into 10 equal sized balls and set aside.

  • 4.

    When the filling is cool, working with one potato ball at a time, make an insertion with your thumb to create a hollow space. Take the potato balls and make an insertion with your thumb and create a hollow space. Place 1 tablespoon of the filling into the hollow, then mold the potato mixture to seal closed. Use the palm of your hand to lightly press the potato ball into a rounded patty shape. Continue until all of potato cakes are stuffed and shaped.

  • 5.

    Heat enough oil for shallow frying in a large, heavy based frying pan on a medium heat. Add as many potato cakes as will fit and fry for about 3-4 minutes on each side, until crisp and golden. As each batch is fried, remove and drain well, and then keep hot until they are all fried. Garnish with micro herbs and serve hot with chutney of your choice. Add a salad, too, if you like.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 233kj
  • Fat Total 9g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 36g
  • Sugar 17g
  • Sodium 551mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tweet to @chefviveksingh or follow Cinnamon Club @cinnamonclub If you want to have a hassle free Christmas party, book your table at The Cinnamon Club on or call 02072222555

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