Indian Potato Cakes (Vegan)
Submitted by kathyb
Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
These vegan Indian potato cakes are oil-free and packed with curry flavor. Mashed potatoes get mixed with sauteed onions, garlic, breadcrumbs, and curry powder, shaped into patties, and browned in a nonstick pan with just cooking spray. The result is a crispy golden crust around a soft, spiced center.
The breadcrumbs are doing important work here. They absorb excess moisture from the mashed potatoes so the patties hold together in the pan instead of crumbling apart. Don’t skip them.
Water-sauteing the onions and garlic instead of using oil keeps these completely fat-free while still building flavor. Cook the onions until they soften and turn translucent before adding to the potatoes.
Pro Tips
- Let the potato mixture cool before forming patties. Warm mash is too sticky to shape and won’t hold its form.
- Press the patties to about four inches across but keep them thick enough to stay together when you flip them.
- Be patient with browning. Let a crust form before flipping, or the patties will stick and break.
- Serve alongside mango chutney or a bright coriander chutney for contrast.
Variations
- Mix in cooked peas and diced carrots for a samosa-inspired filling.
- Add garam masala and a pinch of chili powder for a spicier version.
- Stuff each patty with a small cube of vegan cheese before pan-frying for a melty surprise inside.
Ingredients
Directions
Peel potatoes, cut into cubes and boil in water until tender.
Mash (may want to add a little water to make mashing them easier).
Water/broth sauté onions and garlic.
Add to mashed potatoes.
Add bread crumbs, curry powder and salt.
Cool enough to handle.
Form 10 to 12 four inch diameter patties and brown them in a non-stick pan sprayed with non-stick spray.
You can also add cooked carrots, peas, and any other soft cooked vegetables to the potato mixture before browning them.
Serve as is or with some Indian condiments like mango chutney or coriander chutney.
These patties are pretty easy to make and really good.
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