Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Lentil, Pea, and Potato Cakes with Green Cashew-Chili Chutney Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Melanie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 44 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Indian Fusion
  • Diet: Vegetarian

Description

These Crispy Lentil, Pea, and Potato Cakes offer an irresistible combination of textures and flavors. Made with mashed Maris Piper potatoes, green lentils, and peas, spiced with cumin, coriander, and Kashmiri chili powder, and coated in crispy panko breadcrumbs, these deep-fried cakes are complemented perfectly by a vibrant green chutney made from cashews, dried apricots, fresh coriander, lime juice, and chilies. A delicious vegetarian appetizer or snack that’s crunchy on the outside and tender on the inside.

Ingredients

Scale

Main Ingredients

  • 450 g Maris Piper Potatoes (Boil until soft, then mash and cool)
  • 200 g Frozen Peas (Defrost before using)
  • 200 g Green Lentils (Drain thoroughly before mixing)
  • 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 Ingredients

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

Green Chutney Ingredients

  • 100 g Cashews (Blend until smooth)
  • 125 g Dried Apricots
  • 60 g Fresh Coriander
  • 1 unit Lime Juice
  • 1–2 units Green Finger Chillies (Adjust for spice level)

Instructions

  1. Preparation: Boil the Maris Piper potatoes until soft, then mash and allow them to cool. Defrost the frozen peas and drain the green lentils thoroughly. Crush the coriander seeds and measure out the cumin seeds, chili powder, amchoor powder, and chop the fresh coriander.
  2. Mixing the Cake Batter: In a large bowl, combine the mashed potatoes, peas, lentils, cumin seeds, crushed coriander seeds, Kashmiri chili powder, amchoor powder, fresh coriander, and cornflour. Season generously with salt. Mash everything together thoroughly until the mixture is well combined.
  3. Chilling the Mixture: Cover the bowl tightly with cling film and place it in the refrigerator to chill for at least 1 hour. This step helps the mixture firm up for easier shaping.
  4. Forming the Cakes: After chilling, scoop out walnut-sized portions of the mixture and roll them into balls. Arrange these on a tray and chill them again for 15 to 20 minutes to firm up further.
  5. Setting up the Breading Station: Prepare three shallow bowls: one with plain flour, one with the beaten eggs, and one with panko breadcrumbs for coating.
  6. Breading the Cakes: Take each ball and coat it carefully in the plain flour, then dip it into the beaten egg, and finally roll it in the breadcrumbs to ensure an even and crispy coating.
  7. Heating the Oil: Pour vegetable oil into a deep pan or fryer and heat it until it reaches a high temperature suitable for deep-frying (around 180°C or 350°F).
  8. Frying the Cakes: Carefully place the breadcrumb-coated cakes into the hot oil in batches. Fry each cake for about 3 minutes on each side, or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
  9. Draining Excess Oil: Once cooked, use a slotted spoon to transfer the cakes onto a plate lined with kitchen paper to absorb any excess oil and keep them crisp.
  10. Preparing the Green Chutney: In a blender or food processor, combine cashews, dried apricots, fresh coriander, lime juice, green finger chillies, and a splash of water. Blend until the mixture reaches a smooth and creamy consistency.
  11. Serving: Serve the warm crispy lentil, pea, and potato cakes accompanied by the vibrant green chutney for dipping. Enjoy as a flavorful appetizer or snack.

Notes

  • Ensure the potatoes are well cooled before mixing to prevent the mixture from becoming too wet.
  • Adjust the number of green finger chillies in the chutney to suit your preferred spice level.
  • Panko breadcrumbs provide extra crunch compared to regular breadcrumbs; substitute accordingly if unavailable.
  • Deep-frying temperature is key: too low and the cakes will absorb oil; too high and they may burn outside while remaining raw inside.
  • The mixture can be prepared a day ahead; keep refrigerated and shape the cakes fresh before frying.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfestkitchen.com/crispy-lentil-pea-and-potato-cakes-with-green-cashew-chili-chutney-recipe/