Curried Chick Peas with Potato Cakes


Sometimes I just make the potato cakes, they are SO GOOD! 

Curried Chick Peas

2 T vegetable oil
2 T ground coriander
2 T ground cumin
1 t turmeric
1/2 t salt
1/2 t sugar
2 T flour, mixed with a little water to make a paste

2 cans chick peas, drained
2 green chili peppers, chopped fine
1″ piece of fresh ginger, grated
1/2 c chopped fresh cilantro
1 can chopped tomatoes, drained

Heat oil in a sauce pan and toast the spices for a few minutes, stirring constantly  until fragrant. Stir in salt, sugar and flour paste and continue cooking a few more minutes.  Add the rest of the ingredients, combine well and  simmer for 10 minutes.


Potato Cakes

2-3 potatoes – about a pound, peeled, boiled and mashed
2 green chili peppers chopped fine
1 cup fresh cilantro, chopped fine
1 1/2 t ground cumin
1 or 2 T mango chutney – mince any chunks
pinch of salt

Ghee or vegetable oil for frying

Combine mashed potatoes with the other ingredients until well blended. Mixing with your hands works best, but be careful if you use very hot peppers!

Heat the ghee or oil in a skillet.

Shape the mixture into 2-3 inch diameter patties. Fry patties on both sides, transferring them to the oven on warm as you go.

Serve hot with curried Chick-peas and plain yogurt

Adapted from “Indian” page 188

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