Crispy Baked Spiced Potato and Pea Cakes with Fresh Mint Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Spiced Potato and Pea Cakes with Fresh Mint Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Baked Spiced Potato and Pea Cakes with Fresh Mint Chutney

Enjoy a vibrant twist on savory cakes that combine lightly mashed potatoes, vibrant green peas, and chickpea flour for a protein boost, enhanced with a perfectly baked golden crust. Paired with a refreshing mint-yogurt chutney, this dish delivers aromatic spices, delightful textures, and a zesty finish, making it an ideal meal for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

446kcal
Protein
32.5g
Fat
7.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1/2 cup Green Peas (80g)

1/3 cup Chickpea Flour (40g)

1 Large Egg

1/2 cup Plain Nonfat Greek Yogurt

Fresh Mint Leaves (about 5 leaves)

1/4 cup Fresh Cilantro, chopped

1 Tbsp Lemon Juice

1 Garlic Clove

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    Boil the potato until tender, about 15-20 minutes. Once cooled, peel and roughly mash it.

  • 3

    In a mixing bowl, combine the mashed potato, green peas (lightly mashed to maintain some texture), chickpea flour, and the egg. Season with salt and pepper, and add a few torn mint leaves for extra aroma.

  • 4

    Mix thoroughly until the batter is combined. Form the mixture into small, evenly sized cakes.

  • 5

    Place the cakes on the prepared baking tray and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 6

    Meanwhile, prepare the mint chutney by blending the Greek yogurt, fresh mint leaves, chopped cilantro, lemon juice, garlic, and a pinch of salt until smooth.

  • 7

    Once the cakes are baked, let them cool slightly. Serve the warm cakes with a generous side of fresh mint chutney for dipping.

Crispy Baked Spiced Potato and Pea Cakes with Fresh Mint Chutney

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Spiced Potato and Pea Cakes with Fresh Mint Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Baked Spiced Potato and Pea Cakes with Fresh Mint Chutney

Enjoy a vibrant twist on savory cakes that combine lightly mashed potatoes, vibrant green peas, and chickpea flour for a protein boost, enhanced with a perfectly baked golden crust. Paired with a refreshing mint-yogurt chutney, this dish delivers aromatic spices, delightful textures, and a zesty finish, making it an ideal meal for lunch or dinner.

NUTRITION

446kcal
Protein
32.5g
Fat
7.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1/2 cup Green Peas (80g)

1/3 cup Chickpea Flour (40g)

1 Large Egg

1/2 cup Plain Nonfat Greek Yogurt

Fresh Mint Leaves (about 5 leaves)

1/4 cup Fresh Cilantro, chopped

1 Tbsp Lemon Juice

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    Boil the potato until tender, about 15-20 minutes. Once cooled, peel and roughly mash it.

  • 3

    In a mixing bowl, combine the mashed potato, green peas (lightly mashed to maintain some texture), chickpea flour, and the egg. Season with salt and pepper, and add a few torn mint leaves for extra aroma.

  • 4

    Mix thoroughly until the batter is combined. Form the mixture into small, evenly sized cakes.

  • 5

    Place the cakes on the prepared baking tray and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.

  • 6

    Meanwhile, prepare the mint chutney by blending the Greek yogurt, fresh mint leaves, chopped cilantro, lemon juice, garlic, and a pinch of salt until smooth.

  • 7

    Once the cakes are baked, let them cool slightly. Serve the warm cakes with a generous side of fresh mint chutney for dipping.