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Spicy potato cake

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  • Food Type: Vegan

Recipe Type


 Cuisine By Region


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  • 500g potatoes, peeled, cut into chunks
  • 1 cup (120g) frozen peas
  • 1/3 cup (80ml) sunfl ower oil
  • 2 long green chillies, seeds removed, chopped
  • 1/2 onion, coarsely grated
  • 2cm piece ginger, grated
  • 1 teaspoon each ground turmeric, cumin and coriander
  • 1/2 teaspoon garam masala
  • 2 tablespoons chickpea (besan) flour
  • 1 tablespoon lemon juice
  • Mango chutney, to serve


  • Place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 15 minutes or until tender. Drain well.
  • Meanwhile, cook the peas in a separate pan of boiling salted water for 2-3 minutes until just tender. Drain well.
  • Mash the potatoes or pass through a potato ricer into a bowl, then stir in peas.
  • Heat 1 tablespoon oil in a frypan over medium heat. Add chilli, onion, ginger and spices, then cook, stirring, for 1 minute or until fragrant. Add to the potato mixture with the flour and lemon juice. Season and stir well to combine. Using damp hands, form 18 x 4cm patties. Transfer to a plate and chill for 30 minutes to firm up.
  • Heat the remaining 1/4 cup (60ml) oil in a non-stick frypan over medium-high heat. Cook patties, in 2 batches, for 1-2 minutes each side, until crisp and golden. Drain on paper towel. Serve potato cakes immediately with chutney. You can also make these several hours ahead and reheat them.

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