Indian potato cakes

servings4
60 minutes

Ingredients

  • 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

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 large potatoes
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