Simple tandoori cauliflower potato cakes, easy to prep and made with just eight ingredients. Versatile recipe, great for a buffet, dipping platter or as a side dish.
You can make this recipe by hand, or using a food processor to make the process even quicker and easier. I used a food processor with a dough function, make by hand if you only have a high/ low or pulse option so you don’t overwork the potato.
You May Also Enjoy: Stuffed Potato Cakes
Nutritional Information
Each potato cake contains 129 calories, 3.5g of protein and 3.4g of fibre. One potato cake also provides 40% of the recommended daily amount of vitamin C and a quarter of your daily B6.
Ingredient Choices and Substitutions
Rice flour – if you’re not gluten free, you can substitute the rice flour for wheat or spelt flour, but keep an eye on the texture of the dough as you may not need the exact same amount of a non GF flour. However, for those of you who do need to keep this gluten free, don’t switch to regular free from flour. I find it makes the dough too dry.
How to store and keep
Store in an airtight container in the fridge, and they should keep for 4-5 days. You can store them both cooked and needing reheating and as formed potato cakes prior to the final stage of cooking.
Tandoori Cauliflower Potato Cakes Recipe
A delicious Indian inspired comfort food with a nutritious filling, perfect for lunches or dinners.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Tandoori Cauliflower Potato Cakes Recipe
Ingredients
- Ingredients
- 1 kg white potatoes
- 100 g rice flour
- Pinch ground cumin
- Salt and pepper
- Plus oil for cooking
Filling
- 1 tsp olive oil
- 1 small head of cauliflower chopped into small pieces
- 2 tsp tandoori masala
- Generous amount black pepper
Instructions
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Peel and chop the potatoes into small pieces. Boil potatoes until they’re about 80% cooked, but still ever so slightly firm. Meanwhile, preheat oven to 180. Add all the filling ingredients to a bowl, toss to combine, then place on a baking tray and cook for 20 minutes until the cauliflower has softened and the edges are starting to crisp.
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Mash potatoes as they are without adding any vegan butter/ milk. Stir in the cumin, salt and pepper and mash again. Try to get them as smooth as possible, but it doesn’t matter if you still have a few small lumps.
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Set aside the potatoes to cool. Once cool enough to handle with your hands, stir in the rice flour and then fully combine using your hands, or the dough option on your food processor (if you have one)
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Divide your potato mix into 10 equal servings. Then split each serving into two, roughly two thirds and one third in size. Take the larger piece of potato dough and shape into a circle, and make a small well with the edges. Fill the well with the prepared filling, then use the remaining third to create a lid for your well. Lightly flour your hands and smooth the dough together in your hands to make the edges as smooth as possible. Repeat until you no longer have any remaining dough.
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You can cook your potato cakes one of two ways, one involves a small amount of oil to seal your edges, then placing them in the oven to crisp up. The other method skips the oven, but uses more oil to shallow fry them. They crisp up better pan fried.
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To fry them – add approximately 2-3tbsp of oil in a pan and fry them on both sides until they’re golden brown.
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To bake them – add approximately 2 tsps of oil to a pan and lightly fry them for about 2 minutes on each side, then bake at 190c for approximately 20-25 minutes, flipping half way, until golden brown.
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