YOUR SOLIN GENERATED RECIPE
Crispy Spiced Potato and Pea Cakes with Fresh Mint-Cilantro Chutney
Enjoy these golden, crispy potato and pea cakes bursting with aromatic spices and enhanced by the tangy freshness of a mint-cilantro chutney. This dish features tender mashed potatoes blended with sweet peas, savory spices, and a hint of feta, all pan-fried to perfection. The accompanying chutney adds a vibrant, zesty finish that lifts this meal from everyday to extraordinary.
INGREDIENTS
1 medium Potato (150g)
0.67 cup Green Peas (100g)
2 large Eggs
40g Chickpea Flour
1 small Red Onion, minced (50g)
1 clove Garlic, minced
30g Feta Cheese, crumbled
1 tsp Cumin Powder
1 tsp Coriander Powder
Salt & Pepper to taste
Olive Oil Spray
10g Fresh Mint Leaves
10g Fresh Cilantro Leaves
1 small Green Chili, seeded (optional, 10g)
1 tbsp Lime Juice
PREPARATION
Boil the potato until tender, then drain and mash until mostly smooth.
In a bowl, combine the mashed potato with green peas, lightly mashed with a fork, ensuring some peas remain whole for texture.
Mix in the beaten eggs, chickpea flour, minced red onion, garlic, cumin, coriander, salt, and pepper. Fold in the crumbled feta cheese gently.
Form the mixture into evenly sized cakes.
Heat a non-stick pan and lightly spray with olive oil spray. Cook the cakes over medium heat, pressing down gently, until they are golden and crispy on both sides, about 3-4 minutes per side.
For the chutney, blend together the fresh mint leaves, cilantro, green chili, and lime juice with a pinch of salt until smooth. Adjust consistency with a little water if needed.
Serve the crispy cakes warm with a generous side of the vibrant mint-cilantro chutney.