YOUR SOLIN GENERATED RECIPE
Crispy Spiced Potato and Pea Cakes with Fresh Mango Chutney
Enjoy a satisfying, flavorful meal featuring golden, crispy cakes made with spiced mashed potatoes, green peas, and chickpea flour, enriched with a subtle umami kick from nutritional yeast and served with a refreshing, tangy mango chutney and a dollop of creamy Greek yogurt. Perfect for any meal of the day, these cakes bring comfort with a burst of vibrant spices and tropical freshness.
INGREDIENTS
1 medium Russet Potato (150g)
1/2 cup Green Peas (80g)
1/4 cup Chickpea Flour (30g) + 1/8 cup extra (15g)
1 tablespoon Nutritional Yeast
1 Green Onion, chopped
1 teaspoon Olive Oil
1/2 cup Nonfat Greek Yogurt
1/2 cup diced Mango (75g)
2 tablespoons Red Onion, chopped
2 tablespoons Fresh Cilantro, chopped
1 tablespoon Lime Juice
1 teaspoon Fresh Ginger, grated
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
Pinch of Red Chili Flakes
Salt & Black Pepper to taste
PREPARATION
Begin by peeling and dicing the potato into small cubes. Boil in lightly salted water until tender, about 10-12 minutes, then drain and mash roughly.
In a medium bowl, combine the mashed potato, green peas, chickpea flour (both portions), nutritional yeast, and chopped green onion. Season with ground cumin, ground coriander, salt, and pepper. Mix until well combined; if the mixture feels too loose, adjust with a bit more chickpea flour.
Heat the olive oil in a non-stick skillet over medium heat. Form the potato mixture into small cakes and gently fry for about 3-4 minutes per side until crispy and golden brown.
While the cakes are cooking, prepare the mango chutney. In a small bowl, combine diced mango, chopped red onion, fresh cilantro, lime juice, grated ginger, red chili flakes, and a pinch of salt. Mix well to blend the flavors.
Plate the crispy cakes and serve with a dollop of nonfat Greek yogurt on the side. Drizzle or serve alongside the fresh mango chutney for a vibrant contrast of flavors. Enjoy your meal!