Spicy Potato Cakes
Claire made these delicious spicy potato cakes for our volunteer lunch this week. They’re inspired by an Indian street-food fried potato dumpling called batata vade. Claire has given them an Irish twist by preparing as a traditional potato cake. I love that combination of potato and fresh ginger. They were a massive hit!
To quote Masterchef’s Gregg Wallace most definitely a, “hug on a plate!” Perfect for suppers on your knee, in front of the fire, as the nights close in and we descend into Autumn. Enjoy!
Spicy Potato Cakes
Makes 4 big cakes
500g floury potatoes
1 tsp salt
1/2 tbsp sunflower oil, plus 2 tbsp extra for frying
1/2 tsp mustard seeds
1-2 green chillies, finely chopped
3 cm piece of fresh ginger, grated or finely chopped
¼ tsp turmeric
10 curry leaves, finely chopped
50g gram flour, plus extra for dusting
Juice of 1/2 lime
1. Prep the potatoes and chop into 1 inch chunks. Boil in a medium saucepan in seasoned water until tender.
2. While the potatoes boil, finely chop the green chillis, curry leaves and ginger.
3. Add 1/2 tbsp of oil to a frying pan and heat until very hot. Fry the mustard seeds for a couple of minutes until they release their warming aroma.
4. Add the chilli and ginger and cook for 30 seconds.
5. Take the pan off the heat and stir in the curry leaves and turmeric, and set aside.
6. When the potatoes are ready, drain and pop back in the pan.
7. Add the cooked spice mix, sift in the flour, and add the lime juice.
8. Mash the potatoes until smooth.
9. Taste the mixture and add salt of pepper as required.
10. Put the lid back on the pan and leave the mixture to sit for 1 hour to allow the flavours to marry together.
11. Generously flour your work surface with gram flour and turn out the potato mixture.
12. Divide the mixture into 4 even balls, then flatten until they are about 1 ½ cm thick.
13. Make sure there is a good coating of gram flour on each cake.
14. Heat oil in a frying pan and cook for about two minutes each side, or until both sides are a deep golden brown.
15. If you’re frying lots of cakes in batches, keep them warm by placing on an oven proof tray in a preheated oven (120*C)
We reckon these spicy potato cakes taste great with a fried egg on top (what doesn’t?!), served with your favourite chutney and a crisp green salad.
I’d also thoroughly recommend eating them in a floury bap like a hamburger (put the fried egg, chutney and salad into the bap too!).