Indian Potato Cakes
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- Serves: 4
- Preparation: 25
- Cooking: 35
- Ready: 60
These potato cakes from Alfred Prasad have a delicious South Asian twist.
Ingredients
- 2 large potatoes
- 150 g tinned chickpeas
- 1 tablespoon vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon garam masala
- ½ bunch coriander, chopped
- 1 pinch salt
- 4 tablespoons ketchup
Method
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.
Additonal notes
Recipe courtesy of Great British Chefs. Visit their site for more delicious vegan recipes.
“These delicious Indian potato cakes from Alfred Prasad are full of fresh fragrant coriander and chunky chickpeas, with a hint of cumin and garam masala.”
