I am huge fan of cumin potato cakes. They are warm and comforting and properly deliver on a chilly day. But sometimes..dare I say it… they can be a little bland. Cumin potato cakes however hmmm, now don’t they just sound delicious.
The recipe for these Cumin Potato Cakes Recipe comes from Sopwell House and has been created by their head chef Gopi Chandran. The recipe isvegan friendly.
Cumin Potato Cakes Recipe
Ingredients for Cumin Potato Cakes
- 2 large potatoes, peeled
- 4 sprigs spring onion, finely chopped
- 150g of tinned chickpeas, drained
- 1 tbsp of cumin seeds
- 1 tsp garam masala
- ½ bunch of coriander, chopped
- 1 tbsp of olive oil
- 1 pinch of salt
Method for Cumin Potato Cakes
Preheat the oven to 180 degrees. Boil or steam the potatoes for 10-12 minutes or until cooked. In a large bowl crush the potatoes to your preferred consistency.
Add the chickpeas, spring onion, cumin seeds, garam masala, chopped coriander and salt, gently mix together until well combined. Shape into small discs and refrigerate for half an hour.
Heat a non-stick pan and add a tablespoon of olive oil. Add the potato cakes and press down gently so they brown evenly; this is best done with a spatula. Flip the potato cakes over and do the same for the other side, until both sides are evenly browned.
Brush both sides of the potato cakes with olive oil and place in the oven for 5 minutes to finish cooking. Once cooked, leave to stand for another 5 minutes before serving with tomato salsa, spinach and rice crisps.
About Sopwell House
Sopwell House is a stunning 18th Century Georgian house located in the city of St. Albans deep within the Hertfordshire countryside. Located only 20 minutes from London St. Pancras, the hotel is the idyllic getaway just outside of the hustle and bustle of the capital. The hotel is the perfect place to dine boasting a 2AA Rosette restaurant, a vibrant Brasserie, an elegant cocktail lounge, and conservatory bar, all of which look out on 12-acres of beautiful gardens.
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