Enjoy the delicate and subtle sweetness of these cakes; a thoroughly wholesome, satisfying, and delicious lunch! Pair with a cold, creamy and crunchy salsa or salad helps cool the spice and round out the dish.
Equipment
- Large pot
- 1 lb Little Potatoes
- 1 egg
- 1 tsp curry powder
- 1 Tbsp chickpea flour
- 1 green onion, chopped
- 1 Tbsp peach or mango chutney
- 1 tsp mustard
- 1/2 red chili, seeds and ribs removed, chopped finely
- 1 can chickpeas, rinsed
- (To taste) salt and pepper
- 1/4 cup canola oil
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Instructions
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Step 1
Bring the potatoes to a boil in a large pot of water, cook for about 20 minutes or until tender. Drain the water.
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Step 2
While the potatoes are still hot, roughly break them up in a food processor (don’t bother removing the potato skins). Add the egg and purée until creamy and smooth. Add the curry powder, chickpea flour, green onion, chutney, mustard, and red chili. Pulse until combined. Add salt and pepper, taste, and adjust seasonings if required.
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Step 3
Meanwhile, roughly smash the chickpeas with the back of a fork to break them down slightly, leaving some larger pieces for texture. Fold them into in the potato mixture.
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Step 4
Preheat a large frying pan oven medium heat and add about one tablespoon of oil to the pan. Once it is hot, drop the chickpea mixture in tablespoon rounds, pressing down slightly on the top to make them pancake-like. Once they are golden brown on the bottom, flip them oven and fry the other side. Using two utensils together makes flipping the cakes much easier.
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Step 5
Once they’re cooked, remove from the pan and place them on a paper towel-lined plate. After each batch of fried cakes, add another tablespoon of oil to the pan.
