Potato cakes are a regular feature in amongst potato recipes, but this Indian potato cake recipe from Alfred Prasad has an South Asian twist. These potato cakes can be enjoyed on their own, with a range of sides, or wedged between a burger bun with a dollop of mango chutney. Alfred Prasad's kids recipe may appeal to more than just the little ones!
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Boil or steam the potatoes for 10-12 minutes or until cooked. Allow to cool slightly before peeling and cutting into 1cm cubes - it is preferable to do this a day ahead
Crush the potatoes in a bowl. Add chickpeas, cumin seeds, garam masala, chopped coriander and salt, gently mix
Shape into small discs and refrigerate for at least half an hour before cooking
Room for a little one
Shaping the potato cakes is a fun activity for children to help with. Ensure they use clean hands to handle the mix
Heat a non-stick pan and add a tablespoon of oil. Once hot, add the potato cakes and press down gently so they brown evenly
Turn over, press down gently again and fry for a couple of minutes or until gently browned on the other side
Alternatively, cook in an oven set to 190˚C/gas mark 5. Line a baking tray with parchment paper, brush both sides of the potato cakes with oil and bake in the oven for 15 minutes
Divide the potato cakes across 4 plates, serve hot with some tomato ketchup
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