Easy Vegan Potato Pea & Spinach Cakes
This Easy Vegan Potato Pea & Spinach Cakes recipe is an easy recipe with common ingredients that taste superb. Simple made good!
Ingredients
- 4 cups/600g/2 large potatoes boiled and peeled
- 3/4 cup/100g fresh green peas frozen work well too!
- 1 cup/30g spinach leaves blanched and roughly chopped
- 1/4 bunch of cilantro leaves
- 2 tablespoons chickpea flour gram flour/besan
- 2 green chilies
- 1/2 thumb-sized ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/2 tsp of salt
- Oil to fry
Instructions
- Peel off the potatoes, and bring them to a boil in water. Just before they are ready to come out, drop the peas in, and cook for 5 more minutes. Drain them, then roughly mash-them together. Do not make it very pasty though.
- Blanch drain and roughly chop the spinach. Grind to a coarse paste along with cilantro, green chili, and ginger. I used pestle and mortar for this (look notes for alternative)
- Now take peas-potato mixture, spinach paste, and gram flour in a mixing bowl.
- Add salt, chili powder, and mix well. Knead slightly and make equal sized balls. Shape into cutlets.
- Heat oil in a shallow frying pan, fry the shaped cutlets until golden brown from both sides.
- Drain to a kitchen towel and serve the cakes with hot sauce if you like
Notes
If you don't have pestle and mortar, simply finely chop all the greens.
For variation: Add some fennel or coriander seeds and process.
The cakes will keep well in the fridge for up to 4 days! Ideally, reheat them in the oven or eat them cold!
The cakes will keep well in the fridge for up to 4 days! Ideally, reheat them in the oven or eat them cold!
Nutrition
Serving: 1cakeSodium: 142mgCalcium: 30mgVitamin C: 2mgVitamin A: 70IUFiber: 4.1gPotassium: 66mgCalories: 99kcalFat: 2.9gProtein: 2.1gCarbohydrates: 11.9gIron: 0.9mg
Tried this recipe?Let us know how it was!