Indian

Indian Potato Cakes


Step-by-Step Easy & Quick Recipe –

Cook Time              Total Time              Yields

40 mins                    40 mins                4 Serving

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

Instructions:

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

Note: Michelin Star Chef Alfred Prasad recipes are really great & incredible delicious, try them and enjoy the fabulous taste, Bon Apatite!

Happy Cooking!!

Recipe by: Alfred Prasad

alfred7

 

 

 

 

Picture courtesy: Great British Chefs, visit their website for more vegetarian dishes

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