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Spicy potato cakes
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Prep Time:
55 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Ingredients:
  • 500g potatoes, peeled, cut into chunks
  • 120g pea
  • 80ml oil
  • 2 long green chillies, seeds removed, chopped
  • 1/2 onion, coarsely grated
  • 2cm piece ginger, grated
  • 1 tsp ground turmeric
  • 1/2 tsp garam masala
  • 40.00 ml chickpea (besan) flour (see note)
  • Mango chutney, to serve
Instructions:
  • Place the potatoes in a saucepan of cold salted water and bring to a boil. Cook for about 15 minutes or until tender. Drain thoroughly.
  • Simmer the peas in a pot of seasoned boiling water for 2-3 minutes until just tender. Drain thoroughly.
  • Press the potatoes through a potato ricer into a bowl, then gently fold in the peas.
  • Begin by heating 1 tablespoon of oil in a frypan over medium heat. Add chili, onion, ginger, and spices. Cook, stirring, for 1 minute until fragrant. Add this mixture to the potato mixture along with flour and lemon juice. Season and mix well. With damp hands, shape into 18 x 4cm patties. Place on a plate and refrigerate for 30 minutes to firm up.
  • In a non-stick frypan over medium-high heat, heat the remaining 1/4 cup (60ml) oil. Cook the patties in 2 batches for 1-2 minutes on each side until they are crisp and golden. Drain them on a paper towel, and serve the pancakes immediately with chutney. These can also be made ahead of time and reheated when needed.

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