Spicy Potato Cakes, 52p per serving


These delicious little potato cakes are made just from very ordinary ingredients, but bely that humbleness with their tastyness

  • 650g floury potatoes
  • 40g flour
  • half tsp salt
  • oil for frying
  • Filling
  • 115g peas
  • 115g carrots
  • 1 onion, chopped
  • clove garlic, fine chopped
  • 20ml veg oil
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2cm piece of fresh root ginger, grated fine, or 1 tsp paste from a jar
  • 2 tblsps fresh coriander chopped fine, if you have it
  • 1 chilli, deseeded and chopped very fine, optional
  • 2 tblsp lime juice if you have it
  1. Peel, boil and mash the potatoes. When cooled, mix in the flour and salt and mix well to make a pastry like mixture.
  2. Divide the ‘pastry’ into 16 equal pieces – a digital scale may help here
  3. Oiling your hands, roll and flatten each piece to a circle about 8cm in diameter. Keep covered
  4. While the potatoes are cooking, make the filling. Very finely chop all the vegetables. If you have a food processor, pulse in that, being careful to stop before the mix is a puree
  5. Using the 1.5 tblsp oil, saute the vegetables and chilli if using, until they look softened. Stir in the all the spices that you are using, and saute a few minutes. Season
  6. Stir in the coriander and lime juice if using. Leave to cool a little
  7. Place one piece of dough on the counter, place an 8th of the filling on top and cover with a 2nd dough circle.
  8. Pinch the edges to seal, you may need to moisten them a little with water. Shape into a patty about 2.5cm thick
  9. Repeat with the remaining dough circles. You should have 8 patties in all
  10. Heat a large frying pan with 2 tblsp oil in it. The pan needs to be hot or the patties will stick. The patties must not be too crowded in the pan
  11. Gently lay the patties in the pan and cook, without moving them, for 3-4 minutes. Turn and brown the other side
  12. Serve immediately. Good on their own, with the Tamarind and Date Relish, with a bit of salad, or anything else you fancy

Serves 2, 52p per serving

Calories per serving 520, Protein 12g, Fat 16g, Carb 86g

If you have the ingredients, try the Spicy Potato Cakes with this tasty relish

Tamarind and Date Relish

  • 40g tamarind pulp or 4 tblsp ready made tamarind puree
  • 85g stoned dates
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp salt
  1. If using tamarind pulp, pour 150ml boiling water over it and let it soften for about 20 minutes. Then stir and bash it about a bit to break it up and push through a sieve. Discard the pips and fibres
  2. Simmer the dates with 300ml water until very soft, then sieve to make a thick puree
  3. Mix the tamarind, dates, spices and salt together. Stir in a little water to make a thick, sweet and sour sauce. Adjust seasoning.
  4. This sauce goes beautifully with the Spicy Potato Cakes


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