Indian potato cakes

• Vegan
• Gluten free

• Produce

  • 1/2 bunch Coriander
  • 2 Potatoes, large
  • 150 g Tinned chickpeas

• Condiments

  • 4 tbsp Ketchup

• Baking & Spices

  • 1 tsp Garam masala
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin seeds

Found on greatbritishchefs.com

Description

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

Directions

• 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
• Crush the potatoes in a bowl. Add chickpeas, cumin seeds, garam masala, chopped coriander and salt, gently mix
• Shape into small discs and refrigerate for at least half an hour before cooking
• 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
• Turn over, press down gently again and fry for a couple of minutes or until gently browned on the other side
• 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
• Divide the potato cakes across 4 plates, serve hot with some tomato ketchup