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Spiced Potato Cake with Ginger and Chilli Chickpeas

Fried potato cakes with a spiced center served alongside a fragrant, curried chickpea and tomato sauce.

VegetarianMain CourseSpicyPotatoChickpeas
Estimated Nutrition
Calories
545.1
kcal / serving
2180.5 kcal total
Carbs
74.2g
per serving
296.8 g total
Fat
21.1g
per serving
84.5 g total
Protein
14.6g
per serving
58.2 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals
1
tbsp
Plain Flour
Plus extra for dusting
LegumesPulses
500
g
Chickpeas
Cooked, cooking liquor reserved
NutsSeeds
10
g
Yellow Mustard Seeds
1
pinch
Salt
To taste
5
g
Chilli Powder
1
bunch
Curry Leaves
Small bunch
1
handful
Coriander Leaves
Small handful
1
stick
Cinnamon
For garam masala
3
piece
Cloves
For garam masala
4
tsp
Cumin Seeds
For garam masala
5
piece
Green Cardamons
For garam masala
1
tsp
Nutmeg
Freshly grated, for garam masala
1
tsp
Black Peppercorns
For garam masala
0.5
tsp
Sea Salt
For garam masala
0.5
tsp
Salt
For potato cakes
1
handful
Coriander
Small handful, chopped
OilsFats
50
ml
Vegetable Oil
For the chickpeas
1
piece
Vegetable Oil
For frying
Vegetables
75
g
Ginger
Root, peeled and shredded
5
piece
Tomatoes
Ripe, cut into chunks
3
piece
Potatoes
Baked, flesh removed from skins
2
piece
Red Chilies
Seeds removed and finely diced

Method

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