Spiced Chickpea and Potato Cakes
A starter with a difference, more akin to the street food of Mumbai, and a fusion dish which can unite peoples of different cultures. These potato cakes are easy to prepare and cook, yet a little bit different to the usual starters.
Chickpea flour is easier to find in France now, look out for farine de pois chiche in bigger supermarkets or Asian stores. You can substitute the gram flour for usual flour but why not follow our philosophy and keep it authentic.
The last step before cooking is great for kids to be involved and get them into cooking, plus you can start the washing up at that point.
Serve with our hot mango chutney, or a cooling cucumber relish.
Ingredients (makes about 12 cakes)
For the chickpea spice mix
2 tomatoes, finely chopped
1 thumb sized piece of ginger, chopped very finely
2 chillies, chopped finely
400g jar of cooked chickpeas, drained
2 tbsp gram flour mixed with a little water to form a stiff paste
1/2 tsp turmeric
2 tbsp freshly ground cumin
2 tbsp freshly ground coriander
2 tbsp oil
For the potato base
500g potatoes, cooked and mashed
3 chillies, chopped finely
Prepare the potato base by placing the boiled potatoes in a bowl, add the chillies, a pinch of salt if required and mash all the ingredients together until well blended.
Prepare the chickpea spice mix by heating oil in a suitable pan.
Add coriander, cumin, turmeric, salt and the gram flour paste and gently cook until the water has evaporated and you're left with a well mixed paste. (Just add a little more water if the mixing takes longer, as the water will evaporate).
To the spice paste add the chickpeas, chilli, ginger and tomatoes. Gently simmer for 5 minutes.
Add the chickpea spice mix to the potatoes, using your hands mix everything together well and shape into cakes.
Either shallow fry the cakes until piping hot, or bake them in the oven for about 30 minutes at 180C.
Serve on a bed of green salad, garnish with chutney or fresh coriander leaves.