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Bombay Potato Cakes with Coriander and Mint

Crispy spiced potato patties made with roasted and mashed potatoes, served with a refreshing coriander, mint, and yoghurt dipping sauce.

VegetarianIndianAppetiserPotatoFried
Estimated Nutrition
Calories
364.2
kcal / serving
2185.2 kcal total
Carbs
41.9g
per serving
251.2 g total
Fat
19.3g
per serving
115.8 g total
Protein
5.8g
per serving
34.5 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
75
ml
White Wine Vinegar
Dairy
200
ml
Plain Yoghurt
GrainsCereals
100
g
Plain Flour
For coating
NutsSeeds
1
tbsp
Coriander Seeds
Toasted and crushed to a powder
1
tbsp
Cumin Seeds
Toasted and crushed to a powder
1
tbsp
Garam Masala
1
tsp
Ground Ginger
2
piece
Garlic
Cloves, crushed to a paste
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
1
bunch
Fresh Coriander
Small bunch
1
bunch
Fresh Mint
Small bunch of leaves
1
tsp
Sea Salt
OilsFats
100
g
Vegetable Oil
Half used for roasting, half for frying
Vegetables
450
g
Potatoes
Raw, peeled, cut into cubes
3
piece
Red Chillies
Finely chopped
200
g
Potatoes
Boiled and mashed until smooth

Method

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