These spicy potato cakes are stuffed full of nutritious spinach and peas and delicious spices. They are bound together with a clever mixture of gram (chickpea) flour and Oat Drink which enables the potato cakes to set when cooked. They are dairy and gluten free, and vegan too and make a great snack with riata or mango chutney or, they can be served as a side to a curry.
Makes 18 - 20
500g potatoes, peeled and cut into small chunks (approx. 3cm across)
50ml Oat Drink
1 ½ teaspoons ground cumin seeds
2 long green chillies, deseeded and finely chopped
1 chunk of ginger measuring 3.5cm, peeled
5 small blocks of frozen spinach, or 200g fresh washed spinach
200g frozen peas, defrosted
2 tbsp chickpea (gram) flour
1 tbsp fresh lemon juice
3 tbsp chopped coriander leaves
1 tsp flaked sea salt
rapeseed oil for frying
1 lemon, cut into 8 wedges
Place the potatoes in a pan of water and bring to the boil. Cook until very soft (about 8 minutes) and drain. Allow to cool and mash with enough Oat Drink to make a firm mixture. Add the ground cumin seeds. Grind together the green chilli and ginger and add to the potatoes. Mix well. Cook the spinach, drain, squeeze any liquid and chop. Mix the spinach and peas in with the potatoes.
Add the chickpea flour, lemon juice, chopped coriander and salt to the potato mixture. Using your hands knead the mixture until it is smooth.
Next shape the potato cakes. Take a golf ball sized of the potato mixture and shape into a ball. Flatten to a circle about 2cm thick.
Warm some oil in a large non-stick frying pan and cook the potato cakes for 3 minutes on each side or until golden brown and crisp.
To make the caramelised lemon. Place a little rapeseed oil into a small heavy bottomed frying pan and heat gently. Place the lemon wedges in the frying pan and cook gently for 5 minutes or until the lemon flesh has caramelised. Flip the lemon wedges over and cook the other side.
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