Crispy Baked Spiced Potato and Pea Patties with Fresh Cilantro 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 Patties with Fresh Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Baked Spiced Potato and Pea Patties with Fresh Cilantro Chutney

Enjoy these crispy baked potato and pea patties packed with aromatic spices and a vibrant, tangy cilantro chutney. The combination offers a satisfying texture and a burst of fresh flavors, making it a versatile dish suitable for breakfast, lunch, or dinner.

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NUTRITION

486kcal
Protein
36.3g
Fat
7.3g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Green Peas (134g)

1/4 cup Chickpea Flour (30g)

2 Egg Whites (66g)

1 tsp Olive Oil

1 cup loosely packed Cilantro (16g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Lime Juice (15g)

1 tbsp minced Green Chili (10g)

Spices: cumin, coriander, turmeric, salt, and pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Boil or steam the potato until tender. Once cooked, peel and mash it in a large bowl.

  • 3

    Lightly mash the green peas in a separate bowl, leaving some texture for added bite.

  • 4

    Combine the mashed potato, mashed peas, chickpea flour, and egg whites. Season with cumin, coriander, turmeric, salt, and pepper. Mix well until the ingredients are evenly incorporated.

  • 5

    Form the mixture into equal-sized patties. Brush each lightly with olive oil for extra crispiness.

  • 6

    Place patties on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through to ensure even browning.

  • 7

    While the patties are baking, prepare the cilantro chutney by blending the cilantro, nonfat Greek yogurt, lime juice, minced green chili, and a pinch of salt until smooth.

  • 8

    Remove the patties from the oven once they are golden and crispy. Serve hot with a generous drizzle of the fresh cilantro chutney on top or as a side dip.

Crispy Baked Spiced Potato and Pea Patties with Fresh Cilantro 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 Patties with Fresh Cilantro Chutney

YOUR SOLIN GENERATED RECIPE

Crispy Baked Spiced Potato and Pea Patties with Fresh Cilantro Chutney

Enjoy these crispy baked potato and pea patties packed with aromatic spices and a vibrant, tangy cilantro chutney. The combination offers a satisfying texture and a burst of fresh flavors, making it a versatile dish suitable for breakfast, lunch, or dinner.

NUTRITION

486kcal
Protein
36.3g
Fat
7.3g
Carbs
71.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Potato (150g)

1 cup Green Peas (134g)

1/4 cup Chickpea Flour (30g)

2 Egg Whites (66g)

1 tsp Olive Oil

1 cup loosely packed Cilantro (16g)

1/2 cup Nonfat Greek Yogurt (120g)

1 tbsp Lime Juice (15g)

1 tbsp minced Green Chili (10g)

Spices: cumin, coriander, turmeric, salt, and pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Boil or steam the potato until tender. Once cooked, peel and mash it in a large bowl.

  • 3

    Lightly mash the green peas in a separate bowl, leaving some texture for added bite.

  • 4

    Combine the mashed potato, mashed peas, chickpea flour, and egg whites. Season with cumin, coriander, turmeric, salt, and pepper. Mix well until the ingredients are evenly incorporated.

  • 5

    Form the mixture into equal-sized patties. Brush each lightly with olive oil for extra crispiness.

  • 6

    Place patties on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through to ensure even browning.

  • 7

    While the patties are baking, prepare the cilantro chutney by blending the cilantro, nonfat Greek yogurt, lime juice, minced green chili, and a pinch of salt until smooth.

  • 8

    Remove the patties from the oven once they are golden and crispy. Serve hot with a generous drizzle of the fresh cilantro chutney on top or as a side dip.