Category, , DifficultyBeginner

Here's a delicious recipe where we've taken the flavours of a Bombay curry and turned them into a potato cake! Crispy on the outside with soft potato-pea spiced centre, these are seriously tasty and brought to the next level dipped (sometimes drowned) in a delicious mango chutney.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients
 2 tbsp olive oil
 1 red onion
 1 clove garlic
 1/2 thumb size piece of ginger
 1 red chilli (seeds removed if you prefer less hot)
 400 g potatoes
 400 g tin of chickpeas (drained weight 240g)
 1.50 tsp salt
 ½ tsp fennel seeds
 ½ tsp cumin seeds
 ¼ tsp cardamom
 ¼ tsp ground turmeric (or 2 tsp curry powder instead of all the ground spices)
 ¼ tsp ground black pepper
 200 ml veg stock
 3 tbsp tomato paste
 1 tbsp maple syrup
 juice 1/2 lemon
 4 scallions
 1 flax egg (1 tbsp ground flax seeds: 3 tbsp water)
 2 tbsp gram flour for coating
Easy Mango Chutney
 200 g frozen mango
 50 ml water
 1 tbsp rice wine vinegar
 1 tbsp maple syrup
 ½ tsp ground ginger
 ¼ tsp chilli powder

Directions
1

Finely chop the onion, garlic, chilli and ginger. Cut the potatoes in small bite size pieces.

2

Mix flax with water set aside.

3

In a large flat non stick pan, heat 1 tbsp of oil over a high heat , add the onion ginger chilli, reduce heat to medium and cook for 3 mins, add the potatoes and spices mix well so the spices cover the potatoes and cook for 2 mins then add stock cover and steam for 8-10 minutes until potatoes cooked through, add tomato paste and maple syrup, mix well. Remove from heat and transfer to a large bowl, mash the potato mixture slightly, leaving some chunks of potato to give the cakes a little texture.

4

While the potatoes are cooking, make the easy Mango chutney, simply add all the ingredients to a blender or food processor until smooth, heat on low heat in a saucepan for 3 minutes and then allow to cool.

5

To the bowl with the potatoes add the drained chickpeas and flax egg, mix well with a spoon or clean hands, then add the chopped scallions and shape into 120g cakes. Sieve the gram flour onto a large plate and lightly coat the bombay potato cakes.

6

Heat 1 tbsp of oil in a large wide non stick pan over high heat, cook the potato cakes in batches, reduce the heat to medium after adding to the pan, cooking for 3-4 minutes per side until golden brown and cooked through, serve with the mango chutney and garnish with chopped scallions and red chilli if you wish, Enjoy!

 

Ingredients

Ingredients
 2 tbsp olive oil
 1 red onion
 1 clove garlic
 1/2 thumb size piece of ginger
 1 red chilli (seeds removed if you prefer less hot)
 400 g potatoes
 400 g tin of chickpeas (drained weight 240g)
 1.50 tsp salt
 ½ tsp fennel seeds
 ½ tsp cumin seeds
 ¼ tsp cardamom
 ¼ tsp ground turmeric (or 2 tsp curry powder instead of all the ground spices)
 ¼ tsp ground black pepper
 200 ml veg stock
 3 tbsp tomato paste
 1 tbsp maple syrup
 juice 1/2 lemon
 4 scallions
 1 flax egg (1 tbsp ground flax seeds: 3 tbsp water)
 2 tbsp gram flour for coating
Easy Mango Chutney
 200 g frozen mango
 50 ml water
 1 tbsp rice wine vinegar
 1 tbsp maple syrup
 ½ tsp ground ginger
 ¼ tsp chilli powder

Directions

Directions
1

Finely chop the onion, garlic, chilli and ginger. Cut the potatoes in small bite size pieces.

2

Mix flax with water set aside.

3

In a large flat non stick pan, heat 1 tbsp of oil over a high heat , add the onion ginger chilli, reduce heat to medium and cook for 3 mins, add the potatoes and spices mix well so the spices cover the potatoes and cook for 2 mins then add stock cover and steam for 8-10 minutes until potatoes cooked through, add tomato paste and maple syrup, mix well. Remove from heat and transfer to a large bowl, mash the potato mixture slightly, leaving some chunks of potato to give the cakes a little texture.

4

While the potatoes are cooking, make the easy Mango chutney, simply add all the ingredients to a blender or food processor until smooth, heat on low heat in a saucepan for 3 minutes and then allow to cool.

5

To the bowl with the potatoes add the drained chickpeas and flax egg, mix well with a spoon or clean hands, then add the chopped scallions and shape into 120g cakes. Sieve the gram flour onto a large plate and lightly coat the bombay potato cakes.

6

Heat 1 tbsp of oil in a large wide non stick pan over high heat, cook the potato cakes in batches, reduce the heat to medium after adding to the pan, cooking for 3-4 minutes per side until golden brown and cooked through, serve with the mango chutney and garnish with chopped scallions and red chilli if you wish, Enjoy!

Bombay Potato Cakes with easy Mango Chutney

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