Potato Chickpea Cakes
I found this recipe when I was researching Michelin star recipes and trying to adapt them to be plant based. This one, however, didn’t need much adapting, except for minor changes, since it was already vegan! It’s quite simple and easy, and I found it made by Alfred Prasad, so please go check him out.
2 large potatoes
1 cup (150g) of tinned chickpeas, rinsed
1 tbsp cumin seeds
1 tsp garam masala
¼ cup (5g) fresh coriander, chopped
1 tbsp of vegetable oil
a pinch of salt
4 tbsp vegan BBQ sauce
1. Peel the potatoes and cut them into cubes. Boil for 10 minutes and drain.
2. Crush the potatoes in a bowl. Add rinsed chickpeas, cumin seeds, garam masala, coriander and salt, and mix.
3. Shape into small cake shapes and refrigerate for at least an hour before cooking.
4. Heat a large skillet and add oil. Once it’s hot, add the potato cakes and press down gently. Fry for a couple of minutes, turn them over and fry for another couple of minutes, until golden brown.
Serve with BBQ sauce and enjoy!