These tasty Oil & Gluten-Free Indian Spiced Potato Cakes are filled with spices, onions, ginger, jalapenos, peas, they are easy to make, oil-free & gluten-free but impossible to resist.
The only thing that makes Saturday brunch even better is Indian mashed potato cakes. These tasty mashed tater cakes are filled with a touch of Indian spices, peas, and of course, mashed potatoes are easy to make and bake up oil-free in the oven but are seriously hard to resist. I love ’em!
I just love carbs… if you can resist carbs then hats off to you, I will be here tucked in my blanket munching on potato chips…
MAKING PERFECT MASHED POTATO CAKES
What’s the first step? You guessed it – potatoes! I was inspired to make potato patties because I remembered that it’s what my mom sometimes did with leftover mashed potatoes. If you have them hanging around, here’s your chance to give them a makeover. We’re building a healthy recipe here, so be sure you start with healthy potatoes that haven’t been mashed with high-fat ingredients like butter, oil, or other unfriendly plant-based ingredients.
ODE TO THE POTATO
Why is it that potatoes, possibly one of the most beloved foods, get such a bad rap? Like a lot of my fellow diet-obsessed, I spent years avoiding potatoes. But then I did my research and discovered that it’s not the potato that’s unhealthy and bad for you, but the way you COOK it.
A lot of the potato options out there are cooked in fat, overly salted, overly processed – that’s unhealthy.
I mean – if you take an avocado and deep fry it and add a spoonful of salt on it and dip it in a highly fatty processed mayo – the avocado ain’t gonna be healthy either.
Now, I have potatoes in my diet regularly, I am not overweight, sick, or anything. I feel healthy and energized. It’s just important how you cook the potato – that’s all. Oh, and don’t be scared of carbs! Most of the carbs out there are good for you! A bad carb is a processed carb, just like with the potatoes.
Anyyyywayy, I think I got too deep into the potato thing, so let’s focus on these amazing Indian potato cakes!
POTATO CAKE TRICKS
After a few tasty tries in perfecting this recipe, I learned that it works best if you first mash the potatoes with the ground cumin, coriander, turmeric, garam masala, cayenne pepper, salt, and lemon juice. Then mix in the chickpea flour. The chickpea flour is great here and it’s also gluten-free; however, if you can’t find it, you can use the same amount (2 tablespoons) of regular flour. I’ve also had success making my own chickpea flour by using a spice grinder to grind dry chickpeas. The small amount of flour is there to bind the cakes, so they stick together when baked.
Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!
Do let me know how you found these Oil & Gluten-Free Indian Spiced Potato Cakes if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
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Oil & Gluten-Free Indian Spiced Potato Cakes
- 2 large potatoes 2 cups ½ cups diced, peeled and cut into 1-inch cubes
- 1 cup/150g of frozen peas thawed
- 1 small red onion diced (1/2 cup)
- 1 –2 jalapenos diced (removed the seeds or use only 1 chili if you want to reduce the heat)
- 1 – inch knob of ginger minced (1 Tbsp.)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1/2 tsp. garam masala
- ¼ tsp. pinch of cayenne pepper
- ½ tsp. salt optional
- 2 Tbsp. lemon juice 1/2 fresh lemon
- 2 Tbsp. chickpea flour gram flour
- 2 Tbsp. fresh cilantro coriander, chopped
- Prepare the potatoes by peeling and dicing them, placing them in a medium pot and covering them with water. Bring the pot to a boil, then down to simmer can cover the pot. Cook the potatoes until they are soft when pierced with a fork (15-20 minutes).
- When the potatoes are done, you’ll want to drain them and run cold water over them to stop the cooking process. Then, place them in a bowl for mashing.
- While the potatoes cook, thaw the frozen peas by placing them in a colander or strainer and running hot water over them. Set them aside.
- Once the potatoes have cooled slightly, add the onion, jalapeno, cumin, coriander, turmeric, garam masala, cayenne pepper, salt, and lemon juice. Mash all the ingredients.
- Add 2 Tbsp. chickpea flour and mix it in with a spoon (or you can use the masher).
- Fold in the ginger, the thawed peas, and the cilantro.
- Make potato cakes using about ½ cup of the mixture (you can vary the sizes, just be consistent so they bake evenly).
- Place the cakes into the fridge and allow them to cool and set for 30 minutes (or longer if desired).
- To bake the cakes, preheat the oven the 400 F (200 C).
- If you cooled the patties on a baking tray, then just slide it into the oven, if not, transfer it to a baking tray. Lining the tray with parchment paper helps in keeping the cakes from sticking, but you can just use your tray if desired.
- Bake the cakes for 10 minutes or until they start to brown, flip them and bake another 10 minutes until they have browned on the other side.
- Serve with your favorite dips, ketchup, or salsa.
- This is an ideal recipe for leftover mashed potatoes. Even if you mash them with the skins (which we often do) with added fresh garlic, they still make delicious potato cakes.
- If desired, you can steam the potatoes rather than boil them. Just be sure they are soft enough to mash easily.
- Store the cooled leftover cakes in an airtight container in the fridge for up to 3 days. Reheat in the oven.
- They freeze well too, for up to a month.