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Spiced potato cake with ginger and chilli chickpeas

Spiced potato cake with ginger and chilli chickpeas — una ricetta della community su Potlikkr.

Ingredienti

• 1.0 tsp Black Pepper Corns
• 0.5 tsp Sea Salt
• 1.0 tbsp Plain Flour Plus Extra For Dusting
• 0.5 tsp Salt

Preparazione (anteprima)

1. 1

   Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, shredded root ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas. Allow to cook, topping up with more cooking liquor if it becomes too dry.

2. 2

   For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well.