We fancied curry, but wanted to put a spin on things. These potato cakes were really delicious and satisfying and they’ll be perfect if you’re giving #veganuary a bash!
8 cooked potatoes
2 tsp dairy-free butter
2 tsp coconut oil
2 inches ginger
2 cloves garlic
2 tbsp water
1 tbsp ground coriander
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp garam masala
1.5 tsp turmeric
2 tsp salt
1 tsp brown sugar
1/2 cup cilantro
3 cups spinach (shredded)
1.5 cups peas
Plain flour for rolling
Dahl (or any curry you fancy) & rice to serve
1 Boil the potatoes for about 12-15 minutes until mashable. Mash with the diary free butter, salt and pepper.
2 In another pan, soften the shallots in the coconut oil, then add the garlic and ginger and cook for a further few minutes.
3 Next, add the water and all the spices. Stir well until all mixed together, then add the coriander and spinach. Cook until the spinach has wilted down.
4 Add the mashed potato to the pan, and mix until it forms a paste-like consistency. Then stir in the peas.
5 Remove from heat, and take satsuma-sized amounts of the mix. Using your hands and plain flour, roll them into burger patty shapes. It should make about 8-10 potato cakes.
6 Fry the cakes in a small amount of coconut oil until they start to crisp on the outside, flipping half way through.
7 Serve with any curry you fancy, with some rice and some papadums for crunch
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