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Author Notes: A variation on Canadian Food Network star Ricardo's recipe, I tried it recently and was asked to post it here. It's good as is (although bigger cakes tend to break) but I already plan on tweaking it with hot chiles and added veggies. Stay tuned. —Lynne Faubert
Serves 6 large cakes
- 4 cups cooked potatoes
- olive oil
- 1 tablespoon fresh grated ginger (or less to taste)
- 1 garlic clove
- 1 teaspoon ground coriander
- 1/2 teaspoon each ground turmeric and cumin
- 1 cup canned chickpeas, rinsed
- 1 tablespoon lemon juice
- 1 cup breadcrumbs
- Note: You could probably use a curry powder store-bought or homemade instead of spices listed here. You can also add 1 tsp black mustard seeds (temper them in olive oil with the other spices until they burst).
- Heat oil. Gently cook ginger, garlic and spices to infuse oil. Do not roast. Pour in potatoes, chickpeas, lemon juice. Salt and pepper to taste. Mash with potato masher, let cool in fridge 30 minutes. (I might try making patties here and then freeze them 30 min prevent them from breaking as you fry.)
- Make into large cakes (makes 6), smaller ones (easier to cook) or even "meatballs". Dredge in breading. Fry in oil until nicely crisp on outside. (Avoid turning or moving around until you have a nice brown crust, turn with a spatula, they tend to break...)
- Serve with green onion-coriander savoury whipped cream (a variation of Amanda's herb cream) or even yoghurt, preferably Greek-style drained 30 minutes.