Bombay Potato Cakes with Mango Chutney | The Happy Pear

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier alternative, while crushed crackers are often more economical.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame is a nutritious substitute, while frozen peas are usually less expensive.

Heat a pan on medium heat and add 1 tablespoon of oil.

Add 2 cloves of garlic, 1/2 thumb-sized piece of ginger, and 1 red chili (seeds included for spice) to the pan and fry until starting to brown.

Chop 400 grams of potatoes into small bite-sized pieces and add them to the pan.

Pour in 200 ml of vegetable stock and stir.

Cover the pan with a lid and steam the potatoes for about 10 minutes, adding more stock as it evaporates to prevent sticking.

While the potatoes are steaming, prepare the mango chutney by blending 200 grams of frozen mango, 1 teaspoon of rice wine vinegar, 1 teaspoon of maple syrup, a tiny pinch of salt, 1/2 teaspoon of ground ginger, and 50 ml of water until smooth.

After 12 minutes, check the potatoes; they should be soft. Scrape any charring from the bottom of the pan and incorporate it for flavor.

Turn off the heat and add 5 chopped scallions, 240 grams of drained and rinsed chickpeas, 1 flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water), 3 tablespoons of tomato puree, juice of 1/2 lemon, and 1 tablespoon of maple syrup to the potatoes.

Mash the mixture with a fork or potato masher until combined and then transfer to a bowl to cool slightly.

Shape the mixture into about 6 patties (160-180 grams each) and coat them lightly in gram flour.

Heat a pan on high heat and add 2 tablespoons of oil for frying the cakes.

Fry the patties until crispy and charred on the outside, about 2-3 minutes per side.

Serve the potato cakes with the mango chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens