Curry Recipe: Curried Potato Chick Pea Patties

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meal_plan_curried-potatocakesStumped for dinner one evening, I sent a plea out to Twitter for dinner inspiration. Katie responded with this recipe and I was intrigued. Spicy and delicious, these patties are great cold for a snack, hot with a salad and some mango chutney, or tucked into a lunch box. Add more chili flakes if you like spicy, but for kids I’d leave them out.

Curried Potato Chick Pea Patties

Adapted from The Muffin Myth

One 14 oz can of chick peas, drained and rinsed

About 1 ¼ lb of potatoes, or enough to make two cups mashed (use a waxy variety-I went with Yukon gold)

2 Tbsp butter

2 Tbsp chopped fresh chives (I used green onion)

1 tsp salt

1 Tbsp of curry powder

1 tsp ground cumin

Chili flakes (I used a pinch)

½ cup bread crumbs

2 eggs, beaten

Oil for pan frying.

 

Peel your potatoes, if you wish, then plunge them into a pot of cold water. Bring to a boil over medium heat, then reduce heat and simmer until the potatoes are just fork tender. Drain. Put the potatoes back in the pot and add the butter. Mash well. I measured out two cups of potatoes into a bowl to be sure, then added the chick peas and gave them a rough mash as well. Stir in the chives, salt, curry, cumin, and chili flakes until everything is well incorporated. Set aside.

Line a cooking sheet with waxed or parchment paper and have it nearby. Scoop out the mashed potato mixer into balls and form into patties about 1 inch thick and 3 inches wide. Place on the cookie sheet and chill a bit in the fridge to get them to firm up.

When you are ready to cook the patties, set up a pie plate and crack the two eggs into it, beat them lightly. Put the breadcrumbs on a plate next to it so that you can work, assembly line style. With your non stick skillet nearby on medium heat, begin dipping your patties in the egg to coat, let the excess drip off, then again into the bread crumbs, spooning the mixture over to coat them evenly. Transfer them to the skillet and fry lightly until they are golden brown on both sides.

Serve immediately with Greek yogurt, mango chutney, and freshly chopped green onions or cilantro.

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