Cumin Potato Cake

Ingredients

• 2 large potatoes, peeled

• 4 sprig Spring onion, finely chopped

• 150g of tinned chickpeas, drained

• 1 tbsp of cumin seeds

• 1 tsp garam masala (Make Your Own Garam Masala: 1 part cumin plus 1/4 part allspice. Or any combination of: Coriander, Cumin, Black Peppercorns, Cardamom, Cloves, Nutmeg).

• 1/2 bunch of coriander, chopped

• 1 tbsp of olive oil

• 1 pinch of salt

 

Method

Preheat the oven to 180 degrees

Boil or steam the potatoes for 10-12 minutes or until cooked

In a large bowl crush the potatoes to your preferred consistency

Add the chickpeas, spring onion, cumin seeds, garam masala, chopped coriander and salt, gently mix together until well combined

Shape into small discs and refrigerate for half an hour

Heat a non-stick pan and add a tablespoon of olive oil. Add the potato cakes and press down gently so they brown evenly; this is best done with a spatula. Flip the potato cakes over and do the same for the other side, until both sides are evenly browned

Brush both sides of the potato cakes with olive oil and place in the oven for 5 minutes to finish cooking

Once cooked, leave to stand for another 5 minutes before serving with our recommended sides of tomato salsa, spinach and rice crisps

 

This vegan friendly recipe is filled with flavour using a selection of authentic Indian spices. If you re-create this recipe at home, we’d love to know so be sure to tag us on social #SopwellHouseRecipes