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Curry Potato Cakes

Curry Potato Cakes
Curry Potato Cakes

We like curry, a lot so we made these to replace our usual side of samosas!

If you're taking part in #veganuary, this will serve you well!



Mashed Potatoes

  • 8 potatoes
  • 2 tsp dairy-free butter
  • pinch salt
  • pinch pepper


  • 2 tsp coconut oil
  • 2 shallots
  • 2 cloves garlic
  • 2 inches ginger
  • 2 tbsp water
  • 1 tbsp ground coriander
  • 1 tbsp curry powder
  • 1 tbsp chilli powder
  • 1 tbsp garam masala
  • 1.5 tsp turmeric
  • 2 tsp salt
  • 1 tsp brown sugar
  • 1/2 cup cilantro
  • 3 cups spinach (shredded)
  • 1.5 cups peas
  • Plain flour, for rolling
  • Dahl (or any curry you fancy)
  • Rice
  • Papadums


  1. 1.

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

  2. 2.

    In another pan, soften the shallots in the coconut oil, then add the garlic and ginger and cook for a further few minutes.

  3. 3.

    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.

  4. 4.

    Add the mashed potato to the pan, and mix until it forms a paste-like consistency. Then stir in the peas.

  5. 5.

    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.

  6. 6.

    Fry the cakes in a small amount of coconut oil until they start to crisp on the outside, flipping half way through.

  7. 7.

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