John Torode spicy potato cakes recipe using store cupboard essentials on This Morning

John Torode served up spicy Indian potato cakes with chickpeas using store cupboard essentials on This Morning.

The ingredients the spiced chickpeas are: 125g dried chickpeas, or 400g tin chickpeas, drained, 25ml vegetable oil, ½ tsp ground turmeric, Pinch salt, 2 – 3 large ripe tomatoes, cut into chunks, or 400g tinned chopped tomatoes, 40g piece root ginger, peeled and finely grated, ½ tsp chilli powder and Small bunch of fresh coriander, leaves picked.

For the potato cakes: 2 large potatoes, oven baked, 4 tsp garam masala, ½ tsp salt, Small handful coriander, chopped, 1 – 2 red chillies, seeds removed and finely diced, or ½ tsp dried chilli flakes, 1 tbsp plain flour, plus extra for dusting, flour, for shaping and Vegetable oil, for frying.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.