These are decadent and so versatile! I ate them on top of rice, in a salad, and as a burger! The kids loved them, too! After watching one of Bosh!’s videos about Curry Potato Cakes, I figured I would apply the typical Indian cooking technique and make them the Vegan Blonde way! So here it is!
- 2 tablespoons grapeseed oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds (optional)
- 3 large shallots, sliced thin
- 1/2 teaspoon turmeric
- 3 cups spinach
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons water
- 1 tablespoon garlic-ginger paste (equal parts garlic and ginger, muddled into a paste)
- 2 1/2 cups mashed potatoes (6-8 potatoes)
- 1 cup frozen peas
- 1 teaspoon sea salt
- 1 teaspoon garam masala
- Flour for dusting the cakes
In a large sauté pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sauté while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.
Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.
In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appétit!
