Finely chop the onion, garlic, chilli and ginger. Cut the potatoes in small bite size pieces.
Mix flax seeds with water, set aside
In a large flat non-stick pan, heat 1 tbsp of oil over a high heat, add the onion ginger chilli, reduce heat to medium and cook for 3 mins. Add the potatoes and spice mix well so the spices cover the potatoes and cook for 2 mins.
Add stock, cover and steam for 8-10 minutes until potatoes are cooked through, add tomato paste and maple syrup, mix well.
Remove from heat and transfer to a large bowl, mash the potato mixture slightly, leaving some chunks of potato to give the cakes a little texture.
While the potatoes are cooking, make the easy mango chutney, simply add all the ingredients to a blender or food processor until smooth, heat on low heat in a saucepan for 3 minutes and then allow to cool.
To the bowl with the potatoes add the drained chickpeas and flax egg, mix well with a spoon or clean hands, then add the chopped scallions and shape into 120g cakes. Sieve the gram flour onto a large plate and lightly coat the Bombay potato cakes.
Heat 1 tbsp of oil in a large wide non-stick pan over high heat, cook the potato cakes in batches, reduce the heat to medium after adding to the pan, cooking for 3-4 minutes per side until golden brown and cooked through, serve with the mango chutney and garnish with chopped scallions and red chilli if you wish,
