Recipe type: Side, Snack
Cuisine: Indian
Serves: 8-10 cakes
Ingredients
POTATO CAKES
2 pounds yukon gold potatoes, scrubbed clean, peeled + halved
1-2 Tbsp vegan butter, plus more for cooking (or sub a neutral oil of choice)
2 tsp curry powder, plus more to taste (I love Trader Joe’s curry powder)
1/8th tsp ground cardamom, plus more to taste
Salt + pepper to taste (~ 1/2 tsp each)
2/3 cup green peas (thawed if frozen)
OPTIONAL: 1/2 cup panko bread crumbs (optional for coating)
5 MINUTE GREEN CHUTNEY
1 bunch fresh cilantro (~3 ounces), stems mostly removed
3 cloves garlic, crushed
Salt + pepper to taste (~ 1/4 tsp each)
1 large lime, juiced (or sub lemon)
1 Tbsp sweetener (such as cane sugar, maple syrup, or honey if not vegan), plus more to taste
Water to thin (1-2 Tbsp)
OPTIONAL: 1-2 Tbsp ripe avocado for extra creaminess
Instructions
Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender and slide easily when picked up with a knife. Drain and set aside.
While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size – the smaller the better).
Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.
Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don’t be timid with the salt.
Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes).
Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs – I tested with and without and would recommend for a crispier crust – sprinkle on top and gently press to adhere.
Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.
Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.
Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.
Serve with chutney. These work as finger food, but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.
Notes
*I used a spice/coffee grinder and had to clean it out quite a bit afterwards since it’s not necessarily intended for mixing wet spices. With that being said, it does work but I would first recommend using a food processor or mortar and pestle for ideal outcome.
*Chutney heavily adapted from Veg Recipes of India – a lovely, reliable website for Indian cuisine!
