Baked Indian mashed potato cakes

baked potato cakes with peas and red onions on black plate

4 from 1 reviews

These tasty baked Indian mashed potato cakes are filled with spices, onions, ginger, jalapenos, peas, are easy to make, to bake up oil-free, but impossible to resist.


  • 2 large potatoes (2 cups ½ cups diced), peeled and cut into 1-inch cubes
  • 1 cup frozen peas, thawed
  • 1 small red onion, diced (1/2 cup)
  • 1-2 jalapenos, diced (removed the seeds or use only 1 chili if you want to reduce the heat)
  • 1 – inch knob of ginger, minced (1 Tbsp.)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1/2 tsp. garam masala
  • ¼ tsp. (pinch) of cayenne pepper
  • ½ tsp. salt (optional)
  • 2 Tbsp. lemon juice (1/2 fresh lemon)
  • 2 Tbsp. chickpea flour (gram flour)
  • 2 Tbsp. fresh cilantro (coriander), chopped


  1. Prepare the potatoes by peeling and dicing them, placing them in a medium pot and covering them with water. Bring the pot to a boil, then down to simmer can cover the pot. Cook the potatoes until they are soft when pierced with a fork (15-20 minutes).
  2. When the potatoes are done, you’ll want to drain them and run cold water over them to stop the cooking process. Then, place them in a bowl for mashing.
  3. While the potatoes cook, thaw the frozen peas by placing them in a colander or strainer and running hot water over them. Set them aside.
  4. Sauté the onion, jalapeno, and ginger for 5 minutes to soften them up. You can just leave them in the pan until you are ready to mix them in.
  5. Once the potatoes have cooled slightly, add the cumin, coriander, turmeric, garam masala, cayenne pepper, salt, and lemon juice. Mash all the ingredients.
  6. Add 2 Tbsp. chickpea flour and mix it in with a spoon (or you can use the masher).
  7. Fold in the cooked onions, jalapenos, and ginger, the thawed peas, and the cilantro.
  8. Make potato cakes using about ½ cup of the mixture (you can vary the sizes, just be consistent so they bake evenly).
  9. Place the cakes into the fridge and allow them to cool and set for 30 minutes (or longer if desired).
  10. To bake the cakes, preheat the oven the 4000 F (2000 C).
  11. If you cooled the patties on a baking tray, then just slide it into the oven, if not, transfer it to a baking tray. Lining the tray with parchment paper helps in keeping the cakes from sticking, but you can just use your tray if desired.
  12. Bake the cakes for 10 minutes or until they start to brown, flip them and bake another 10 minutes until they have browned on the other side.
  13. Serve with your favorite dips, ketchup, or salsa.


  • 30 minutes for cooling, the formed cakes are included in the prep time.
  • This is the an ideal recipe for leftover mashed potatoes. Even if you mash them with the skins (which we often do) with added fresh garlic, they still make delicious potato cakes.
  • If desired, you can steam the potatoes rather than boil them. Just be sure they are soft enough to mash easily.
  • If you have a good, non-stick skillet, you can also fry the potato cakes. I’ve personally, not tried this, but watch this space – I will be.

Keywords: Indian mashed potato cakes

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