Munch on street-side pea and potato cakes
When you crave Indian food, it’s hard to sate your appetite with anything else. The perfect combination of spices married with zesty herbs and fresh yoghurt dances on your tastebuds, whisking your mind away to the streets of southern Asia. Inspired by her heritage, Anjum Anand creates traditional Indian recipes with a twist, focusing on the relationship between food and the body. The next time your cravings strike, try whipping up this healthy recipe for street-side pea and potato cakes.
INGREDIENTS
3 tablespoons vegetable oil
2 medium to large potatoes, boiled, peeled and cooled and chilled for 30 minutes
1/2 teaspoon coriander powder
1/3 teaspoon garam masala
1/2 teaspoon roasted cumin seeds, roughly powdered
2/3 teaspoon dried mango powder
1/2 cup frozen green peas, brought to room temperature
sea salt and lots of freshly ground black pepper or to taste
small fistful of fresh coriander, chopped
1 green chilli, seeded and finely chopped
2 tablespoons cornflour
To serve
plain yoghurt
tamarind chutney
little sev (small pieces of crunchy noodles)
2 tablespoons finely chopped red onion
fresh coriander leaves
TO MAKE
In a bowl mash the potatoes, add the remaining ingredients and one tablespoon of oil and mix well. It is best to use your hands as the heat helps bring it together. Taste and adjust seasoning.
Form into eight equal portions and make firm balls with them then flatten a little into burgers.
Dip both sides into the cornflour. Heat two tablespoons of oil in a large non-stick saucepan and add the potato cakes, cook over a moderate heat until golden on both sides.
Serve with the yoghurt and tamarind chutney, sev (if you have some) and fresh coriander.
Makes eight.
Recipe and image from Anjum Anand.
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