Description
Delightful crispy lentil, pea, and potato cakes that merge comfort with healthy snacking for any occasion.
Ingredients
Scale
- 450 g Maris Piper Potatoes (Boil until soft, then mash and cool.)
- 200 g Frozen Peas (Defrost before using.)
- 200 g Green Lentils (Drain thoroughly before mixing.)
- 1 tsp Coriander Seeds (Crushed.)
- 1 heaped tsp Cumin Seeds
- 1 tsp Kashmiri Chilli Powder
- 2 tsp Amchoor Powder
- 4 tbsp Fresh Coriander (Chopped.)
- 1 heaped tbsp Cornflour or Rice Flour
- 100 g Plain Flour (For coating.)
- 2 units Free-range Eggs (Beaten.)
- 125 g Breadcrumbs (Panko for crispy finish.)
- Vegetable Oil (For deep-frying.)
- Salt (To taste.)
- 100 g Cashews (Blend until smooth.)
- 125 g Dried Apricots
- 60 g Fresh Coriander
- 1 unit Lime Juice
- 1–2 units Green Finger Chillies (Adjust for spice level.)
Instructions
- In a large bowl, mix the mashed potatoes, peas, lentils, cumin, coriander seeds, chili powder, amchoor powder, fresh coriander, and cornflour. Season with salt and mash everything together until well combined.
- Cover the bowl with cling film and place it in the fridge for at least 1 hour.
- Once chilled, scoop out portions of the mixture and form walnut-sized balls. Arrange them on a tray and chill for another 15–20 minutes.
- Set up your breading station with plain flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Take each ball, coat it in flour, dip into beaten egg, and roll in breadcrumbs.
- Heat vegetable oil in a pan or deep fryer until hot.
- Carefully place the cakes into the hot oil in batches, frying for about 3 minutes on each side until golden brown.
- Once cooked, transfer the cakes to a plate lined with kitchen paper to absorb excess oil.
- For the green chutney, blend the cashews, dried apricots, fresh coriander, lime juice, and chilies with a splash of water until smooth and creamy.
- Serve warm with the vibrant green chutney for dipping.
Notes
- Adjust the spice level by varying the amount of green finger chillies.
- Use Panko breadcrumbs for a crispier finish.
- Chill the mixture to help with shaping the cakes.
- Prep Time: 60 min
- Cook Time: 44 min
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cake
- Calories: 300
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Crispy Lentil Pea Potato