Curry Potato Cakes

0:25 m

If you're looking for some Indian side dishes to have with your curry then we have lots of incredible vegan recipes for you! Traditionally we would serve, Vegan Onion Bhaji recipes, samosas and maybe some Vegetable pakoras. But today, we are feeling adventurous and have conjured up a delicious veggie Indian starter- the BOSH! Curry potato cakes! Eat these as part of a vegan Indian platter, make yourself a 'fake away' instead of getting a take away and try dipped in mango chutney! If you're taking part in #veganuary, this will serve you well!

Start cooking ➞




For the mashed potatoes

<item-todo-done>2 tsp plant-based butter<item-todo-done><item-todo-done>8 potato<item-todo-done><item-todo-done> tsp salt<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done>

For the curry

<item-todo-done>2 tsp coconut oil<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>1 tbsp chilli powder<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tsp brown sugar<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done>1 ½ tsp turmeric<item-todo-done><item-todo-done>60g coriander<item-todo-done><item-todo-done>60g spinach<item-todo-done><item-todo-done>180g peas<item-todo-done>

To serve

<item-todo-done> plain flour to dust<item-todo-done><item-todo-done> dahl - or any curry you fancy<item-todo-done><item-todo-done> rice<item-todo-done><item-todo-done> popadoms<item-todo-done>

Before you start

Saucepan | Frying pan | Potato Masher

Start with the potatoes

  • Boil the potatoes for about 12-15 minutes until mashable
  • Mash with the diary free butter, salt and pepper

For the rest of the ingredients

  • In another pan, soften the shallots in the coconut oil, then add the garlic and ginger and cook for a further few minutes
  • Next, add the water and all the spices. Stir well until all mixed together, then add the coriander and spinach. Cook until the spinach has wilted down
  • Add the mashed potato to the pan, and mix until it forms a paste-like consistency
  • Then stir in the peas

Make the cakes

  • Remove from heat, and take satsuma-sized amounts of the mix
  • Using your hands and plain flour, roll them into burger patty shapes. It should make about 8-10 potato cakes
  • Fry the cakes in a small amount of coconut oil until they start to crisp on the outside, flipping half way through

To serve

  • Serve with any curry you fancy, with some rice and some papadums for crunch
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