Description

These Crispy Lentil, Pea, and Potato Cakes combine soft mashed potatoes, green lentils, and peas with fragrant spices to create deliciously flavorful patties. Coated in flour, egg, and panko breadcrumbs, then deep-fried to golden perfection, they offer a crunchy exterior and a tender, spiced interior. Served with a refreshing and tangy green chutney made from cashews, apricots, fresh coriander, lime juice, and green chilies, these cakes make an irresistible appetizer or snack that’s full of vibrant flavors and textures.

Ingredients

Scale

Main Ingredients

450 g Maris Piper Potatoes (Boiled until soft, then mashed and cooled)
200 g Frozen Peas (Defrosted)
200 g Green Lentils (Drained thoroughly)
1 tsp Coriander Seeds (Crushed)
1 heaped tsp Cumin Seeds
1 tsp Kashmiri Chilli Powder
2 tsp Amchoor Powder
4 tbsp Fresh Coriander (Chopped)
1 heaped tbsp Cornflour or Rice Flour
Salt (To taste)

Breading and Frying

100 g Plain Flour (For coating)
2 Free-range Eggs (Beaten)
125 g Breadcrumbs (Panko for crispy finish)
Vegetable Oil (For deep-frying)

Green Chutney

100 g Cashews (Blended until smooth)
125 g Dried Apricots
60 g Fresh Coriander
1 Lime (Juiced)
1–2 Green Finger Chillies (Adjust for spice level)

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Boil the Maris Piper potatoes until soft, then mash and allow them to cool completely. Defrost the frozen peas and drain the green lentils thoroughly to prepare for mixing.
Mix Ingredients: In a large bowl, combine the mashed potatoes, peas, lentils, crushed coriander seeds, cumin seeds, Kashmiri chilli powder, amchoor powder, chopped fresh coriander, and cornflour. Season the mixture with salt to taste and mash everything together until well blended and uniform in texture.
Chill the Mixture: Cover the bowl tightly with cling film and refrigerate the mixture for at least 1 hour to firm up and allow flavors to meld.
Form Cakes: After chilling, scoop out walnut-sized portions of the mixture and roll them into balls. Place the formed balls on a tray and chill them again in the fridge for an additional 15 to 20 minutes to help them set for frying.
Set Up Breading Station: Prepare three shallow bowls with plain flour, beaten eggs, and panko breadcrumbs separately to facilitate the coating process.
Coat the Cakes: Take each chilled ball and first coat it evenly in plain flour, then dip it thoroughly in the beaten eggs, and finally roll it in breadcrumbs to cover completely for a crispy finish.
Heat Oil: Pour vegetable oil into a deep pan or fryer and heat it until it reaches a high frying temperature, suitable for deep-frying the cakes until golden and crispy.
Fry the Cakes: Carefully place the coated cakes in the hot oil in batches, frying them for approximately 3 minutes on each side or until they achieve a beautiful golden brown color and are cooked through.
Drain Excess Oil: Once fried, remove the cakes with a slotted spoon and transfer them to a plate lined with kitchen paper to absorb any excess oil, ensuring they stay crisp but not greasy.
Make Green Chutney: In a blender, combine the cashews, dried apricots, fresh coriander, lime juice, green finger chillies, and a little splash of water. Blend until the mixture is smooth and creamy, adjusting the consistency as needed.
Serve: Serve the hot, crispy lentil, pea, and potato cakes with the vibrant and tangy green chutney on the side for dipping, providing a delightful contrast of flavors and textures.

Notes

For a gluten-free version, substitute plain flour and breadcrumbs with gluten-free alternatives.
Adjust the number of green finger chillies in the chutney to control the spice level according to your preference.
Use panko breadcrumbs for the crispiest texture, but regular breadcrumbs can be used if unavailable.
Ensure the oil is hot enough before frying to achieve a crispy coating without absorbing excess oil.
The potato variety Maris Piper is recommended for its fluffy texture; however, you can use other starchy potatoes as substitutes.