Crispy lentil, pea and potato cakes
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Serves 6
There is no denying that the urge for deep-fried food is very real during Ramadan. The crunchy bronzed exterior of these spiced potato and pea cakes is a real treat for taste buds that have been devoid of stimulation for the entire day. You will find your hand extending for one more…then maybe another…and another.
Each serving provides 626 kcal, 16g protein, 64g carbohydrate (of which 14g sugars), 32g fat (of which 3.6g saturates), 8.1g fibre and 0.57g salt.
Ingredients
- 450g/1lb Maris Piper potatoes, boiled until soft and mashed, then cooled
- 200g/7oz frozen peas (petits pois), defrosted
- ½ x 400g tin green lentils, drained
- 1 tsp coriander seeds, crushed
- 1 heaped tsp cumin seeds
- 1 tsp Kashmiri chilli powder
- 2 tsp amchoor powder
- 4 tbsp finely chopped fresh coriander
- 1 heaped tbsp cornflour (or rice flour)
- 100g/3½oz plain flour
- 2 free-range eggs, beaten
- 125g/4½oz breadcrumbs (plain or panko)
- vegetable oil, for deep-frying
- salt, to taste
For the green chutney
- 100g/3½oz cashews
- 125g/4½oz dried apricots
- 60g/2¼oz fresh coriander, roughly chopped
- 1 lime, juice only
- 1–2 green finger chillies
- salt, to taste
Method
Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl. Season generously with salt and then mash the mixture with a fork until well combined and some of the peas have broken up.
Transfer the mixture to the fridge and leave to rest for at least 1 hour.
Rub a little oil onto your hands. Take walnut-sized portions of the mixture and then roll them into balls. (At this stage you can put them on a greased tray and chill in the fridge for a further 15–20 minutes.)
Put the flour, beaten egg and breadcrumbs into separate bowls. Roll the lentil and potato cakes in the flour, followed by the egg and then the breadcrumbs until all the bites are fully coated.
Heat the vegetable oil in a large pan or deep fryer until a pinch of breadcrumbs sizzles in the hot oil. Deep-fry in batches until they are golden-brown, about 3 minutes, turning halfway through. Remove from the pan with a slotted spoon and drain on kitchen paper while you cook the next batch.
To make the green chutney, place all the ingredients in a small food processor with 50ml/2fl oz water and blend to a smooth purée. Depending on the quality of your food processor, you may need to add a little extra water to help the chutney come together.
Serve the lentil and potato cakes when piping hot with the dip on the side.
Recipe tips
This is a great make-ahead snack for iftar. Keep the potato and pea mixture in the fridge for up to 24 hours.
The green chutney will keep in the fridge for up to three days.
If you don’t want to deep fry, then you can spray the potato and lentil cakes generously with vegetable oil and air fry them till golden-brown (around 8 minutes at 200C).
