Potato and chickpea cakes are an extreme form of comfort food, while only made with whole plant based foods. If you love potatoes and curry, you will love this recipe!
Using only a few and simple ingredients, this should definitely become a go-to recipe for when you have left over potatoes. If you are not a fan of coriander, you can use basil. I haven’t personally tried it, but I can imagine that the flavours would work very well together!
These potato and chickpea cakes are great as either the highlight of the show, or a side dish or snack. Whichever way works for you.
I personally love eating them on their own, because they are just that good! To store them, I would keep them in the fridge for a few days, and then bake or fry them when you are ready to eat them. I am sure they will microwave okay, but you are looking for that browned hardened outside for extra indulgence. Yes. Indulgence. I would not recommend freezing these as the texture of potatoes become quite grainy/mealy during the freezing process.
The ultimate comfort food, potato and chickpea cakes with a hint of curry. Top with your favourite spicy chutney and voila! These can be the main dish, or served as a side or snack. Whichever way you like!
- 1.5 kg potatoes
- 1 can chickpeas, drained and rinsed
- 1 cup peas, thawed
- 1 bunch fresh coriander
- 2 Tbsp curry powder
- jalapeno chutney (or your spicy chutney of choice)
Cut the washed potatoes into smaller chunks, and boil in water for about 25-30 minutes until soft. I keep the skins on.
Meanwhile, drain and rinse the chickpeas, chop the coriander finely, and thaw the peas.
When the potatoes are done cooking, mash them with a potato masher in a large bowl. Then add the chickpeas and mash them all together.
Once everything is mashed and incorporated together, add the peas, coriander, curry powder, and a generous amount of salt. Mix together well. Taste and season as preferred.
You can now start forming your cakes by placing about 1/3 cup of the mixture into your hand and shape them into the desired patty-like shape.
You can either bake these on a baking sheet in the oven for 15-20 minutes at 200°C, or fry them in a pan with a little oil. They are already cooked, so you are looking for that browning of the edges.
The cakes are now ready to enjoy. It is of utmost importance that these cakes are served with a spicy chutney. I like a hot jalapeno chutney which I think pairs very well with the curry in the cakes.
For more comfort food, check out my recipe for this Red Pepper Pasta Bake! It is a really big hit!