Indian potato cakes
Item 1 of 1
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. They're incredibly easy to make, and would make a great vegetarian substitute for fish cakes or even burgers.
First published in 2015
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Ingredients
Metric
Imperial
- 2 large potatoes
- 150g of tinned chickpeas
- 1 tbsp of cumin seeds
- 1 tsp garam masala
- 1/2 bunch of coriander, chopped
- 4 tbsp of ketchup
- 1 tbsp of vegetable oil
- 1 pinch of salt
SAVE RECIPE
Method
1
Boil or steam the potatoes for 10-12 minutes or until cooked. Allow to cool slightly before peeling and cutting into 1cm cubes - it is preferable to do this a day ahead
2
Crush the potatoes in a bowl. Add chickpeas, cumin seeds, garam masala, chopped coriander and salt, gently mix
- 150g of tinned chickpeas
- 1 tbsp of cumin seeds
- 1 tsp garam masala
- 1/2 bunch of coriander, chopped
- 1 pinch of salt
3
Shape into small discs and refrigerate for at least half an hour before cooking
4
Heat a non-stick pan and add a tablespoon of oil. Once hot, add the potato cakes and press down gently so they brown evenly
- 1 tbsp of vegetable oil
5
Turn over, press down gently again and fry for a couple of minutes or until gently browned on the other side
6
Alternatively, cook in an oven set to 190˚C/gas mark 5. Line a baking tray with parchment paper, brush both sides of the potato cakes with oil and bake in the oven for 15 minutes
7
Divide the potato cakes across 4 plates, serve hot with some tomato ketchup
- 4 tbsp of ketchup
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