- 8
- 15 mins
- 45 mins
Ingredients
- Cakes:
- 3-4 pounds yukon gold potatoes, scrubbed clean + halved
- 1-2 Tbsp vegan butter, plus more for cooking (or sub a neutral oil of choice)
- 1-2 tbsp curry powder, plus more to taste
- 1/4 th tsp ground cardamom, plus more to taste
- Salt + pepper to taste (~ 1/2 tsp each)
- 1 bag green peas (thawed if frozen)
- 1 yellow onion diced
- OPTIONAL: 1/2 cup panko bread crumbs (optional for coating)
- Green Chutney
- 1 bunch fresh cilantro (~3 ounces), stems mostly removed
- 3 cloves garlic, crushed
- Salt + pepper to taste (~ 1/4 tsp each)
- 1 large lime, juiced (or sub lemon)
- 1 Tbsp sweetener (such as maple syrup), plus more to taste
- Water to thin (1-2 Tbsp)
- OPTIONAL: 1-2 Tbsp ripe avocado for extra creaminess
Preparation
Step 1
Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender and slide easily when picked up with a knife. Drain and set aside.
While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size - the smaller the better).
Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.
Heat sauté pan and sauté onion 3-5 minutes, add curry and cook another 2-3 minutes. Add broth until paste forms.
Drain potatoes, add back into pot and smash. Add vegan butter and salt. Fold in onion mixture.
Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes).
I just layer heirloom tomatoes in between the disks and drizzle sauce over.
You can coat with panko and fry or bake if desired.