Potato. You’ve probably heard us say this a thousand times, but we’ll proudly say it again.
It’s officially the greatest vegetable of all time.
The possibilities with potatoes are endless.
Chips, mash, baked whole…it really doesn’t matter how it’s cooked, so along as you treat it with the respect it deserves.
Here we mash it down and combine it with some choice flavours to create a golden, crispy and fluffy curry potato cake.
It’s easy and outrageously satisfying.
The quintessential snack or the perfect side? Who knows, if it tastes this good it really doesn’t matter.
Here’s what y’all need to know:
- You can substitute the curry powder with 2 tsp of ground cumin and 1 tsp of garam masala.
- The polenta (or cornmeal, depending on where you’re from) isn’t necessary but adds a subtle crunchy texture.
- For an even crispier finish, brush the potato cakes one more time with olive oil halfway through the bake.
- We use maris-piper potatoes because they’re extra fluffy, but any white potato will do.
We could go on, but that’s valuable time which you could be spending cooking this delightful potato cakes.
Over to you.
Roxy & Ben
Curry-Spiced Potato & Quinoa Cakes
Our Curry-Spiced Potato & Quinoa Cakes. Simple ingredients. Big flavours! Who wants one? 😍Posted by So Vegan on Thursday, 19 March 2020
Curry-Spiced Potato & Quinoa CakesBen, So Vegan Potato. You’ve probably heard us say this a thousand times, but we’ll proudly say it again. It’s officially the greatest vegetable of… Print This
- 800g / 28.2oz white potatoes
- 50g / 1.7oz quinoa
- 4 garlic cloves
- thumb of ginger (15g / 0.5oz)
- 1 tsp onion granules
- 1 red chilli
- 1 tbsp medium curry powder
- 4 tbsp polenta (corn meal)
- 1/2 tsp salt
- 2 tbsp olive oil
- coconut cream for serving
- small handful of fresh mint or coriander (10g / 0.35oz)
- Slice the potatoes into quarters. Transfer to a large saucepan and cover with cold water. Bring them to a boil, then boil for 15-20 minutes or until the potatoes are completely soft. Drain, then leave to cool completely.
- Meanwhile transfer the quinoa to a saucepan and cover with 150ml (5.2 fl.oz) of hot water from a kettle. Bring it to a boil, then cover and simmer for 12-15 minutes or until the quinoa has cooked and there’s no moisture remaining. Then leave to cool completely.
- As soon as the potato and quinoa has cooled, preheat the oven to 200°C / 392°F fan-assisted and line a large baking tray with baking paper. Peel and dice the garlic and ginger, and finely chop half of the red chilli (keep the seeds if you like it spicy).
- Transfer the potato to a large mixing bowl and mash until completely smooth. Add the cooked quinoa, garlic, ginger, chopped red chilli, onion granules, curry powder, polenta and salt. Mix until everything is well combined, then separate the mixture into 6 evenly-sized pieces. Shape each piece into a large patty the shape of a hockey pick and transfer them to the baking tray. Brush them with olive oil, then bake them in the oven for 40-50 minutes or until golden brown and crispy. Turn the tray around halfway through to make sure they bake evenly.
- Slice the remaining half of red chilli. Pick the mint leaves from their stalks and roughly chop them. Serve the potato cakes with the coconut cream, chopped chilli and fresh mint.