- Serves: 3 as a main, 6 as a starter
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: medium
Tips and Suggestions
For the chickpea and tomato sauce: Olive oil 2/3 tsp of mustard seeds Handful of curry leaves 1 onion chopped 1 tbsp chilli powder 400g tin chickpeas 3 ripe tomatoes – chopped 1 red chilli – deseeded and finely chopped Small handful of fresh fenugreek Large chunk of ginger – sliced in to matchsticks Handful of coriander– chopped Handful of parsley - chopped For the potato cakes: 700g pre-cooked baking potatoes (4 large potatoes) 2 tsp Garam Masala 50g plain flour Handful coriander leaves chopped 2 red chillies deseeded and chopped 100g cooked rice Vegetable oil for frying Salt
Method 1. In a heavy pan, heat up the olive oil and toast mustard seeds and curry leaves, until the seeds start to pop. Add the onions to the pan and let them colour, then add the chilli powder. 2. Add the chickpeas to pan, followed by their water, bring to boil and season with salt. 3. Then add the chopped tomatoes and chilli to pan and stir. 4. Squeeze a small handful of fresh fenugreek leaves together and add to pan. Turn down the heat, add the matchsticks of ginger, stir and leave to simmer whilst you make the potato cakes. 5. To make the potato cakes, start by peeling the cold baked potatoes then grate them. 6. Place 2/3 of the grated potatoes in a large bowl, and the remaining 1/3 in a smaller bowl. 7. Toast the garam masala in a pan, it roasts and changes colour quickly so be careful not to let it burn. Add to the small bowl of grated potato with a pinch of salt. 8. Deseed and chop two chillies and add to the spiced potato along with a handful of coriander leaves, use your hands to thoroughly mix. 9. Make six small balls from the spicy potato mix. 10. In the big bowl, add a pinch of salt and 2 handfuls of the cooked rice to the potato and knead together with your hands. 11. Shape the potato and rice mix in to 6 balls, flatten and then make a cup shape. Place the spicy potato mix balls inside each cup and shape the mixture around them in to patties with the spicy ball inside. 12. Sprinkle plain flour on to board, and put cakes on top, dust gram flour all over the cakes. Repeat process for all. 13. Heat up a frying pan with a 1cm of vegetable oil. 14. When oil starts to shimmer, place cakes in pan and fry for 5-6 minutes on each side until they are golden. 15. To finish the chickpeas chop a handful each of fresh parsley and coriander and add to the sauce, remove the curry leaves. 16. Serve a spoonful of the chickpeas with a potato cake on top.
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