Name: Crispy Indian Potato Cakes
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 10 servings
Cuisine: indian
Ingredients: 2 pounds yukon gold potatoes ((scrubbed clean, peeled + halved)); 1.5 tbsp vegan butter ((plus more for cooking or sub a neutral oil of choice)); 2 tsp curry powder ((plus more to taste)); 0.125 tsp ground cardamom ((plus more to taste)); 0.5 tsp salt ((to taste)); 0.5 tsp pepper ((to taste)); 0.67 cup green peas ((thawed if frozen)); 0.5 cup panko bread crumbs ((optional for coating gluten-free for GF)); 1 bunch fresh cilantro ((stems mostly removed 1 bunch equals ~3 ounces)); 3 cloves garlic ((crushed)); 0.25 tsp salt ((to taste)); 0.25 tsp pepper ((to taste)); 1 large lime juice ((juiced or sub lemon)); 1 tbsp maple syrup ((plus more to taste)); 1.5 tbsp water ((to thin)); 1.5 tbsp ripe avocado ((optional for extra creaminess))

Instructions

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1

Add yukon gold potatoes (2 pounds) to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside.
2

While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder to combine fresh cilantro (1 bunch), garlic (3 cloves), salt (0.25 tsp), pepper (0.25 tsp), lime juice (1 large), maple syrup (1 tbsp), and water (1.5 tbsp) until well blended and pureed. (A blender may work, depending on size - the smaller the better). Add ripe avocado (1.5 tbsp) for extra creaminess, if desired.
3

Add only enough [water] to encourage blending. Taste and adjust seasonings, adding more [garlic], [salt], [maple syrup], or [lime juice] as desired.
4

Add cooled [yukon gold potatoes] to a mixing bowl along with vegan butter (1.5 tbsp), salt (0.5 tsp), pepper (0.5 tsp), curry powder (2 tsp) and ground cardamom (0.125 tsp). Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. Do not be timid with the [salt].
5

Add green peas (0.67 cup) and mix once more. Then scoop out about 0.25 cup measurements and form into round discs (should be enough for 8-10 cakes).
6

Season the tops of the cakes with a pinch more [salt], [pepper] and [curry powder]. If using panko bread crumbs (0.5 cup), sprinkle on top and gently press to adhere.
7

Heat a skillet over medium heat. Once hot, add enough [vegan butter] or [neutral oil] to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with [salt], [pepper], [curry powder] and [panko bread crumbs]. Press gently again to adhere.
8

Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.
9

Remove from pan and repeat until all patties are cooked, adding more [vegan butter] or [neutral oil] as needed.
10

Serve with [chutney]. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.