Samosa-Style Chickpea Potato Cakes – a delicious recipe with potatoes, olive oil, ginger, garlic, ground coriander, cumin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Note: You could probably use a curry powder store-bought or homemade instead of spices listed here. You can also add 1 tsp black mustard seeds (temper them in olive oil with the other spices until they burst).", "Heat oil. Gently cook ginger, garlic and spices to infuse oil. Do not roast. Pour in potatoes, chickpeas, lemon juice. Salt and pepper to taste. Mash with potato masher, let cool in fridge 30 minutes. (I might try making patties here and then freeze them 30 min prevent them from breaking as you fry.)", "Make into large cakes (makes 6), smaller ones (easier to cook) or even ""meatballs"". Dredge in breading. Fry in oil until nicely crisp on outside. (Avoid turning or moving around until you have a nice brown crust, turn with a spatula, they tend to break...)", "Serve with green onion-coriander savoury whipped cream (a variation of Amanda's herb cream) or even yoghurt, preferably Greek-style drained 30 minutes."]
399
kcal
Calories
3
g
Fat
80
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups cooked potatoes, olive oil, 1 tablespoon fresh grated ginger (or less to taste), 1 garlic clove, and more.
Yes, Samosa-Style Chickpea Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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