Ingredients
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2 potatoes
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salt and freshly ground black pepper to taste
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3 ½ tablespoons vegetable oil, divided
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1 tablespoon cornstarch
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1 teaspoon cayenne pepper
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1 tablespoon chopped fresh cilantro
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½ teaspoon black peppercorns
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2 whole cloves
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2 small dried chile peppers (Optional)
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1 teaspoon cumin seeds
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2 bay leaves
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1 onion, chopped
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2 cloves garlic, grated
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1 (1/2 inch) piece fresh ginger, grated
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2 teaspoons curry powder
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1 teaspoon ground turmeric
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1 teaspoon tomato paste
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1 teaspoon water
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1 tomato, chopped
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1 (15 ounce) can garbanzo beans, drained
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1 tablespoon cilantro leaves
Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
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Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
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Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
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Grind peppercorns and cloves with a mortar and pestle.
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Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
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Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
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Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
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Nutrition Facts (per serving)
| 314 | Calories |
| 14g | Fat |
| 44g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 2g | 11% |
| Sodium 274mg | 12% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 8g | 27% |
| Total Sugars 3g | |
| Protein 7g | 14% |
| Vitamin C 32mg | 35% |
| Calcium 70mg | 5% |
| Iron 4mg | 19% |
| Potassium 782mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
