“Delightful Vegan Indian Brunch: Crispy Spiced Potato Cakes with Mint-Coriander Chutney”

Allergens

None

Ingredients

• 2 cups grated potatoes
• 1 cup besan (chickpea flour)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped cilantro
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• Salt, to taste
• Oil for frying For the Mint
• Coriander Chutney:
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 green chilies
• 1/2 cup yogurt (use vegan yogurt)
• 1 teaspoon sugar
• Salt, to taste
• Water, as needed

Instructions

1. In a large mixing bowl, combine grated potatoes, chickpea flour, chopped onions, cilantro, garam masala, ground cumin, and salt. Mix well until all ingredients are fully incorporated.
2. Divide the potato mixture into 8 equal portions and shape each portion into a round cake.
3. Heat oil in a frying pan over medium heat. Once hot, carefully place the potato cakes in the pan and cook for 3 4 minutes per side or until golden brown and crispy. Remove from the pan and let them drain on paper towels.
4. To prepare the mint coriander chutney, blend together mint leaves, coriander leaves, green chilies, yogurt, sugar, and salt in a food processor. Add water as needed to reach your desired consistency.
5. Serve the crispy spiced potato cakes with a side of mint coriander chutney for a delectable vegan Indian brunch.

Chef’s Insight

The combination of spices in this recipe, such as garam masala and ground cumin, gives a rich depth of flavor to the potato cakes. Don't be shy with the spices!

Notes

Ensure that you squeeze out excess water from the grated potatoes before mixing them with other ingredients. This will help create crispier potato cakes.