Bombay potato cakes with fried eggs mango chutney

Ingredients

• 1 red onion, halved and thinly sliced
• 1 lime, juiced
• 2 tbsp rapeseed or olive oil, plus a drizzle
• 8 spring onions, chopped
• 300g leftover roast potatoes
• 160g leftover roasted root vegetables (such as carrots and parsnips)
• 2 tbsp curry paste (we used jalfrezi)
• 4 eggs
• 4 tbsp mango chutney
• small bunch of coriander, leaves picked

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