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Spicy potato and chickpea cakes

September 11, 2010

As I said in my previous post, I made a bit too much mashed potato the night before last. I fancied making potato cakes for breakfast so looked on the internet for a recipe (i used this one as a guide of what to do).

As usual I wanted to include some protein and fibre so I used mash potato and added the following: Dijon mustard, left over carrots and peas, mixed herbs, a few jalopenos, about 5 stoned and chopped olives  and a tin of chickpeas (265g) which I mashed together.

I then added an egg and some flour (a mixture of chickpea, sarrasin and plain flour -probably about 200g) and mixed it together (those of you who have seen my potato and chickpea gnocchi post are probably experiencing deja vu. Infact I made this first, but had so much mixture, and made so many potato cakes, that I decided to make gnocchi as well).

I then got small balls of mixture out onto a floured surface and squished them down, ensuring flour was on both sides. I then fried them in a small amount of olive oil for about 5 minutes each side (or until they go brown).

Yum.

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One Comment leave one →
  1. September 12, 2010 9:49 pm

    Mmmm I love potato cakes! The chickpea addition is a good idea. I’ll keep this in mind next time I need to use up leftover mashed potatoes.

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