Description

These Crispy Lentil, Pea, and Potato Cakes combine the earthiness of lentils and peas with fluffy mashed potatoes, infused with aromatic spices and fresh coriander. Deep-fried to golden perfection, they’re served with a refreshing and tangy green cashew-apricot chutney, making for a deliciously flavorful appetizer or snack.

Ingredients

Scale

For the Lentil, Pea and Potato Cakes

450 g Maris Piper Potatoes (Boiled until soft, then mashed and cooled)
200 g Frozen Peas (Defrosted)
200 g Green Lentils (Drained thoroughly)
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)

For Breading

100 g Plain Flour
2 Free-range Eggs (Beaten)
125 g Breadcrumbs (Panko for crispy finish)

For Frying

Vegetable Oil (For deep-frying)

For the Green Cashew-Apricot Chutney

100 g Cashews (Blended until smooth)
125 g Dried Apricots
60 g Fresh Coriander
1 Lime (Juiced)
1–2 Green Finger Chillies (Adjusted to spice preference)
A splash of Water (For blending)

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Instructions

Preparation: Boil the Maris Piper potatoes until soft, then mash and allow them to cool. Defrost the frozen peas and drain the cooked green lentils thoroughly.
Mix the Base: In a large bowl, combine the mashed potatoes, defrosted peas, green lentils, crushed coriander seeds, cumin seeds, Kashmiri chilli powder, amchoor powder, fresh coriander, and cornflour. Season with salt and mash together until all ingredients are well incorporated.
Chill the Mixture: Cover the bowl with cling film and refrigerate for at least 1 hour to allow flavors to meld and the mixture to firm up slightly.
Form the Cakes: Once chilled, scoop out walnut-sized portions of the mixture, shaping each into balls. Place them on a tray and chill for another 15 to 20 minutes to help them hold their shape during frying.
Set Up Breading Station: Arrange three separate shallow bowls with plain flour, beaten eggs, and panko breadcrumbs respectively to prepare for coating the cakes.
Coat the Cakes: Take each lentil ball and first coat it evenly in plain flour, then dip into the beaten eggs, and finally roll in the breadcrumbs to cover completely, ensuring a crispy finish after frying.
Heat Oil: In a deep pan or fryer, heat vegetable oil until hot but not smoking, suitable for deep-frying the cakes.
Fry the Cakes: Carefully place the coated cakes into the hot oil in batches to avoid overcrowding. Fry each side for about 3 minutes or until golden brown and crisp.
Drain Excess Oil: Using a slotted spoon, transfer the cooked cakes onto a plate lined with kitchen paper to absorb any excess oil.
Prepare the Green Chutney: In a blender, combine the cashews, dried apricots, fresh coriander, lime juice, green chillies, and a splash of water. Blend until a smooth, creamy consistency is achieved.
Serve: Serve the crispy lentil, pea, and potato cakes warm alongside the vibrant green cashew-apricot chutney for dipping and added flavor.

Notes

Adjust the number of green finger chillies in the chutney to suit your preferred spice level.
Ensure the lentil mixture is well chilled before shaping and frying to maintain the cakes’ form.
Panko breadcrumbs are recommended for extra crispiness, but regular breadcrumbs can be used if unavailable.
Use a neutral vegetable oil with a high smoke point, such as sunflower or canola oil, for deep-frying.
The chutney can be made ahead and stored in the refrigerator for up to 2 days.