Indian Potato Cakes

Nuvita Biscuits

These Indian 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.


2 large potatoes
150g of tinned chickpeas
1 tbsp of vegetable oil
1 tbsp of cumin seeds1 tsp of garam masala
1/2 bunch of coriander, chopped
1 pinch of salt4 tbsp of ketchup
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
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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