By Sopwell House
This vegan-friendly, Indian-inspired potato cake recipe is delicious as a pimped-up breakfast hash brown or as the perfect dinner-time starter or main.
It is filled with flavour using a selection of authentic Indian spices and has been specially curated by Gopi Chandran, Executive Head Chef at Sopwell House – a stunning 18th century Georgian house located in the city of St Albans, deep within the Hertfordshire countryside.
2 large potatoes, peeled
4 sprigs spring onion, finely chopped
150g of tinned chickpeas, drained
1 tbsp of cumin seeds
1 tsp garam masala
1/2 bunch of coriander, chopped
1 tbsp of olive oil
1 pinch of salt
Preheat the oven to 180ºC. Boil or steam the potatoes for 10-12 minutes or until cooked. In a large bowl crush the potatoes to your preferred consistency.
Add the chickpeas, spring onion, cumin seeds, garam masala, chopped coriander and salt, gently mix together until well combined. Shape into small discs and refrigerate for half an hour.
Heat a non-stick pan and add a tablespoon of olive oil. Add the potato cakes and press down gently so they brown evenly; this is best done with a spatula. Flip the potato cakes over and do the same for the other side, until both sides are evenly browned.
Brush both sides of the potato cakes with olive oil and place in the oven for 5 minutes to finish cooking. Once cooked, leave to stand for another 5 minutes before serving with tomato salsa, spinach and rice crisps.
Thanks to Sopwell House for this recipe. if you choose to re-create this recipe at home, tag them on social: #SopwellHouseRecipes.