Bread-Potato Cakes

5.0 (1 reviews)
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1 Tbsp. vegetable oil
1/4 tsp mustard seeds
2 green chilies, chopped finely
1/2 tsp. grated ginger
4-5 fresh or dried curry leaves
9 oz. boiled potatoes, mashed
1/4 tsp. garam masala
1/4 tsp. turmeric powder
1/4 tsp dried mango powder
Salt to taste
4-5 drops of lemon juice
8 pieces stale white bread
1 cup water

For Garnishing:
1 Tbsp. vegetable oil
1/2 tsp. mustard seeds
8 curry leaves

• Heat the oil and add the mustard seeds. Add the green chilies, ginger and curry leaves. Stir for half a minute and add the mashed potatoes, all the spices salt and lemon juice. Stir until all of the ingredients are combined. Taste and adjust the seasoning.
• Cook for 2-3 minutes, remove from heat and let cool.
• Take the bread pieces and cut them into 2½ -3 inches circle.
• Divide the potato mixture into 8 portions and make a circle of the size of the bread with each portion. Keep aside.
• Take water in a bowl. Dip one bread piece in it and squeeze out the extra water pressing the bread lightly with your palms.
• Stick one potato circle to the soaked bread and put aside. Make four potato and bread circles. Heat a pan and lightly oil it and place the bread-potatoes patties, potato side down and cover the lid and cook for about 7 minutes on low flame.
• Uncover the pan. The bread should be swollen. Gently place the patties on a dish, potato side down.
• To garnish heat 1 Tbsp. vegetable oil and add the mustard seeds and curry leaves. Take about 1/3 tsp. of this oil and spoon it over the patties in the center.
• Serve with spicy coriander chutney.

Makes 4 Servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind