Can I substitute sweet potatoes for white potatoes?

Indian potato cakes be made with sweet potatoes rather than mashed white potatoes. Because sweet potatoes naturally have a bit more moisture than white potatoes, you may need to adjust the amount of chickpea flour.

Can I use a food processor to make the mashed potato mixture?

If you use a food processor rather than a potato masher, process it with spices and lemon juice. Then transfer the mixture to a large mixing bowl and add the chickpea flour, frozen peas, onions, ginger, jalapeno, and chopped cilantro with a spoon.

How do you keep potato cakes from falling apart?

There are two reasons why potato cakes fall apart. Before you do anything, ensure all the ingredients, especially the flour, are mixed well. First, when you test a ball of potato mixture, it melts in your hand. This means the mixture is too wet, and you must add more flour. If the mixture crumbles, it is too dry. Add more lemon juice, a little at a time. Ultimately, the patties should be dense enough to hold their shape before chilling them, further setting them.

Can you fry rather than bake potato cakes?

For these vegan potato cakes, start with a hot pan (medium heat), preferably non-stick, and then add the potato cakes in a single layer. Keep the potato cakes thin, less than ½ an inch thick, so they cook through. Use a large frying pan and cook them in batches if necessary. Fry for 10 minutes, flip each potato cake and finish browning them. Although we prefer not to use excess oil, you can spray a light coating of olive oil before adding the potato cakes.

Can I cook potato cakes in the air fryer?

To cook potato cakes in the air fryer, make sure they are no more than ½ an inch thick. Air fry at 400 F. Check after 5 minutes and then continue frying for another 2-3 minutes until they brown. Flip the patties and continue frying for another 2-3 minutes until they are brown on the other side.

Easy Vegan Potato Cakes Indian Style (oil-free)

Name: Vegan Potato Cakes Indian Style
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Indian
Ingredients: 2 large potatoes (2 cups ½ cups diced), peeled and cut into 1-inch cubes; 1 cup frozen peas, thawed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon garam masala; ¼ teaspoon (pinch) of cayenne pepper; ½ teaspoon salt (optional); 2 tablespoons lemon juice (1/2 fresh lemon); 1 small red onion, chopped (1/2 cup); 1-2 jalapenos, diced (remove the seeds or use only 1 chili if you want to reduce the heat); 1–inch knob of ginger, minced (1 tablespoon); 2 tablespoons fresh cilantro (coriander), chopped; 2 tablespoons chickpea flour (gram flour)

Vegan Potato Cakes Indian Style

Stacked mashed potato cakes with peas and red onions on a black plate.

Print Recipe

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Easy vegan potato cakes Indian style is a healthy, gluten-free version of aloo tikka, prepared and baked or air fried with no added oil.

Author: Denise
Prep Time: 60 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 8 1x
Category: Side Dish
Method: Bake
Cuisine: Indian
Diet: Vegan

Ingredients

Units Scale

2 large potatoes (2 cups 1/2 cups diced), peeled and cut into 1-inch cubes
1 cup frozen peas, thawed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 teaspoon (pinch) of cayenne pepper
1/2 teaspoon salt (optional)
2 tablespoons lemon juice (1/2 fresh lemon)
1 small red onion, chopped (1/2 cup)
1-2 jalapenos, diced (remove the seeds or use only 1 chili if you want to reduce the heat)
1-inch knob of ginger, minced (1 tablespoon)
2 tablespoons fresh cilantro (coriander), chopped
2 tablespoons chickpea flour (gram flour)

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Instructions

In a large pot, add the potatoes and cover them with water. Bring to a boil, then lower the heat and simmer the potatoes for 15-20 minutes until they are soft when pierced with a fork.
Drain the potatoes and run cold water over them to stop cooking.
Add the cooked potatoes, cumin, coriander, turmeric, garam masala, cayenne pepper, salt (if using), and lemon juice to a large bowl. Use a potato masher to mash the potatoes and combine the ingredients.
Add the peas to a colander and run hot water over them to thaw them.
Sprinkle 2 tablespoons of chickpea flour over the top and mix it into the potato mixture using a spoon or your hands.
Stir or knead in the thawed frozen peas, diced onions, jalapenos, ginger, garlic, and cilantro.
Check that the mixture is ready by forming a ball. If the ball crumbles apart, add more lemon juice. You need extra flour if the ball melts and spreads into your hand.
Use about ½ a cup of potato mixture to form about ½ an inch thick patties. Place the patties on a large tray or plate. Chill in the refrigerator for at least 30 minutes.
To bake, preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper and carefully transfer the potato cakes to the tray.
Bake the potato cakes for 10-15 minutes until the top browns. Flip the patties and bake for another 10 minutes until golden brown and crispy.

Notes

Substitute ½ a teaspoon of black pepper.
Instead of white potatoes, make sweet potato cakes using the same ingredients. Because sweet potatoes have slightly more moisture, you may need more chickpea flour to bind them.
See the frequently asked questions in the post for instructions to pan-fry.
To air fry, be sure the potato patties are no more than ½ inch thick. Air fry for 5 minutes at 400 F. If necessary, fry for a few more minutes until they are brown. Flip, then fry for another 2-3 minutes until they are golden brown.

Nutrition

Serving Size: 2 cakes
Calories: 115
Sugar: 3.4 g
Sodium: 333.1 mg
Fat: 0.5 g
Carbohydrates: 24.3 g
Protein: 4.3 g
Cholesterol: 0 mg

Find it online: https://veganwithgusto.com/indian-mashed-potato-cakes/