Can you cut 1 Tonne of carbon pollution out of your life?
Take the challengeServe with your favourite chutney!
I cooked these potato cakes for the 1 Million Women plastic-free brunch. It was a winner!
I made an extra large batch and then froze half, so I could have an easy snack or quick weeknight meal handy.
These delicious little cakes also made their way on my last camping adventure. I wanted to prepare snacks so we wouldn't buy any overpackaged ones on the road, and these were the perfect choice. Enjoy!
Samosa Inspired Potato Cakes
Ingredients
- 1 kilo of potatoes (preferably the ones best for mashing)
- 1 cup green peas (thawed if frozen)
- 2 tbsp dairy-free margarine
- 2 tsp curry powder
- 1 tsp turmeric powder
- ½ tsp Cayenne pepper
- 1/8 tsp ground cardamom
- Salt and pepper to taste
Method
1. Clean and peel the potatoes. Cut them in half and cook in boiling water until tender for about 15-20 minutes (make sure to keep the peels to make these Potato Peel Chips.)
2. Drain and cool for a few minutes, and mash with a potato masher, adding the margarine and all the spices. Taste and adjust seasonings as needed.
3. Add green peas and combine gently.
4. Scoop out small amounts at a time, form small balls depending on how big you want your cakes to be, and press them lightly to form cakes.
5. Heat a pan with a bit of margarine over medium heat and add the cakes, and brown for about 5 minutes each side. Remove from pan and repeat until all cakes are cooked, and sprinkle them with a bit more salt, pepper and curry powder.
6. Serve with your favourite chutney. They can be eaten hot or cold, on a plate or as finger food.
Recipe originally inspired by Minimalist Baker.
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