Cook the potatoes by either boiling or steaming them. They should take approximately 10-12 minutes. Allow them to cool before you attempt to peel and cut them into 1 cm squares. This can be done in advance.
In a bowl, crush the potatoes. Add the chickpeas, garam masala, chopped coriander and season to taste with salt. Gently mix.
Shape the mixture into small discs and place in the fridge. Ideally cool the potato cakes for at least 30 minutes before cooking.
Heat a pan over the fire with a tablespoon of oil. Once hot, add the cakes and press down and brown evenly.
Turn over, press down gently again and fry for a couple of minutes or until gently browned on the other side.
Alternatively, the cakes can be cooked in a preheated oven set to 190˚C/370˚F/gas mark 5. Make sure to brush both sides of the cake with oil and bake for 15 minutes.
Divide and serve with a helping of tomato ketchup.