Preparation

Step 1 out of 6

Bring the potatoes to a boil in a large pot of water, cook for about 20 minutes or until tender. Drain the water.

Step 2 out of 6

While the potatoes are still hot, roughly break them up in a food processor (don’t bother removing the potato skins). Add the egg and purée until creamy and smooth. Add the curry powder, chickpea flour, green onion, chutney, mustard, and red chili. Pulse until combined. Add salt and pepper, taste, and adjust seasonings if required.

Step 3 out of 6

Meanwhile, roughly smash the chickpeas with the back of a fork to break them down slightly, leaving some larger pieces for texture. Fold them into in the potato mixture.

Step 4 out of 6

Preheat a large frying pan oven medium heat and add about one tablespoon of oil to the pan. Once it is hot, drop the chickpea mixture in tablespoon rounds, pressing down slightly on the top to make them pancake-like. Once they are golden brown on the bottom, flip them oven and fry the other side. Using two utensils together makes flipping the cakes much easier.

Step 5 out of 6

Once they’re cooked, remove from the pan and place them on a paper towel-lined plate. After each batch of fried cakes, add another tablespoon of oil to the pan.

Step 6 out of 6

Tip: Best served freshly fried and still warm, with an avocado and tomato salsa.