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Mini crispy pea and potato cakes


Makes: 16
timePrep time: 25 mins
timeTotal time:
Mini crispy pea and potato cakes
Recipe photograph by Kris Kirkham

Mini crispy pea and potato cakes


Makes: 16
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
72Kcal
Fat
3gr
Saturates
0gr
Carbs
10gr
Sugars
3gr
Fibre
1gr
Protein
2gr
Salt
0.2gr

Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes
Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes

Ingredients

  • 2 medium-large potatoes (around 200-225g each), washed
  • 125g frozen peas, defrosted
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp garam masala
  • 4 tbsp freshly chopped coriander
  • 1 green bird eye chilli, deseeded and finely chopped
  • 2 rounded tsp chopped root ginger
  • 2 tbsp cornflour, plus extra to coat
  • 3-4 tbsp vegetable oil, to fry
To serve
  • 1 x 150g carton natural yogurt
  • 2-3 tbsp tamarind chutney (see below)
  • 3 tbsp tangy coriander chutney (see below)
  • ½ small red onion, finely chopped
  • small handful mint or coriander leaves to garnish (optional)

Step by step

Get ahead
Make up to the end of step 3, cool and store in the fridge for up to 2 days. Reheat in the oven for 10 mins at 180°C, fan 160°C, gas 4. They can also be frozen; defrost overnight and warm in the oven as before.
  1. Cook the whole potatoes in their own skin to keep the water out. You can bake, steam or boil them, until tender. Once cooked, quarter and let them steam-dry for 15 minutes and then peel and let cool.
  2. Meanwhile, mash the peas a little with a potato masher and add all the spices, coriander, chilli and ginger. Cut the potato into small pieces and add to the peas with the cornflour. Season lightly and mash well with your hand (the heat of your hand helps bring it all together!). It should stick together like a dough. Taste and adjust the seasoning. Dust your hands with extra cornflour and then shape the mixture into flat little cakes; I get about 16 out of mine.
  3. Heat 2 tablespoons oil in a large nonstick frying pan. Add half the cakes; fry gently until golden and crisp on both sides, about 2-3 minutes, lift out and drain on a double layer of kitchen paper. Keep warm while you fry the rest; add extra oil if needed.
  4. Serve hot as they are, or topped with yogurt plus a drizzle each of tamarind and coriander chutneys, and a sprinkle of finely chopped red onion and herbs.
Chef quote
These little bites of yumminess are crisp on the outside and creamy on the inside with nuggets of sweetness from the peas. It is important to boil, steam or bake the potatoes still in their skins so they absorb as little water as possible.

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