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 totally impossible to resist.
There is something very comforting about eating potatoes. Is it the carbs? What is it? Oh, and potatoes are totally vegan, so nothing to worry about there…
These potato patties are spiced Indian style. I think this really elevates the humble potato. You see, you gotta give the potato some love if you want to make it tasty.
How To Make Vegan Indian Spiced Potato Patties:
The method is pretty simple; cook up your spuds, then add some peas, and spices, and mix it all up. Shape into patties and bake. Really, it’s that simple.
You can serve the roasted potato patties as a side dish, or hell, as the main dish as well. I like to make my own vegan mint and yogurt dip, so I can dip the chunks of potatoes in there. It really is comfort food.
These patties are totally gluten-free and oil-free as well, making them a healthy comfort food you can enjoy without any guilt.
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!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
More Potato Recipes:
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.