Cheesy potato and quinoa cakes

Recipe 1 (Potato Cake) Assembly V1
  • 4
  • 1 hour 15 minutes plus 2 hours soaking time for the lentils
Not yet rated

A chaat-type snack that can be upgraded to a starter or main, these delicious cheese-stuffed spheres of spiced potato and quinoa are deep-fried until crisp and served with a colourful dressed salad. Try making smaller cakes to feed a crowd – they're addictively moreish!

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First published in 2021




Potato cakes






Bring 2 pans of salted water to the boil. Meanwhile, rinse the quinoa under cold water and peel the potatoes, cutting them into even sizes if needed. Cook the potatoes in 1 pan and the quinoa in the other for around 15 minutes, until the potatoes are just cooked through and the quinoa is tender. Drain both and leave to cool


Coarsely grate the potato and place in a large mixing bowl. Add the quinoa, chilli, ginger, ground coriander and cumin, salt, coriander leaves and cornflour, then mix well until combined


Divide the mixture into 8 equal portions, then flatten each portion into a disc. Add around 10g of the smoked cheese into the centre of each disc, then use your hands to bring the mixture up and around the cheese and roll it into a smooth ball. Place on a plate or tray and into the fridge to chill for at least 20 minutes


While the potato cakes chill, prepare the other elements. Combine all the ingredients for the yoghurt and season to taste with salt. Transfer to a piping bag if you have one, then reserve in the fridge


For the lentils, add a generous glug of oil to a frying pan over a medium heat and add the soaked lentils. Fry for 5-10 minutes until golden and crisp, then drain on kitchen paper. Whilst still hot, toss the fried lentils with the pepper, amchur, chaat masala and a pinch of salt and set aside


Make the dressing for the salad by placing the olive oil, lemon juice, honey, ginger, pepper and a pinch of salt in a food processor or blender. Blitz until completely smooth, then set aside


When ready to cook the potato cakes, bring a deep-fat fryer or deep pan of oil to 180°C

  • vegetable oil, for deep-frying

Deep-fry the potato cakes for 3-5 minutes, until dark brown all over


Meanwhile, toss the tomatoes and baby salad leaves in a generous amount of the dressing


To serve, pipe or spoon 2 mounds of yoghurt onto each plate, then top each mound with a fried potato cake. Spoon some of the dressed salad alongside, garnishing with diced beetroot, sliced radish and a scattering of the fried lentils. Finish with a drizzle of mint and tamarind chutney on top of the cakes

First published in 2021

A master of subtle, balanced spicing and with plenty of experience in Michelin-starred restaurants under his belt, Dayashankar Sharma cooks regional Indian dishes with panache at Heritage in Dulwich.

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