Sharwood's and Smash
Indian Spiced Vegetable and Potato Cake
Serves 10
Gluten Free
Vegetarian
Share this recipe
Ingredients
250g Smash Instant Mashed Potato
800ml boiling water
1 tbs oil, plus extra for frying
1 onion, chopped
2 garlic cloves, finely chopped
1 tbs ground cumin
1 tbs garam masala
200g cauliflower, finely diced
200g chickpeas, roughly chopped
200g spinach, wilted with water squeezed out
100g gluten free gram flour
2 tbs coriander, chopped
salt and pepper to season
Sharwood's Mango chutney to serve
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Milk
Sulphites
Method
Step one
In a large bowl place the Smash Instant Mashed Potato and pour over boiling water. Mix well then leave to stand for three minutes. Stir again then leave to cool.
Step two
Heat 1 tbsp oil in a frying pan. Add the onion and cook for five minutes until soft. Add the garlic, cumin, garam masala and cauliflower and cook for a further two minutes.
Step three
Then add to the prepared Smash Instant Mashed Potato, with chickpeas, wilted spinach, gram flour and coriander, and mix until all flavours are combined.
Step four
Shape into small bite size disks. Chill for 1 hour.
Step five
Heat the oil in a non- stick pan and fry until golden brown on both sides.
Step six
Serve with mango chutney.