Spicy African Potato Cakes

Side Dish Main Dish Snack For School

Spicy African Potato Cakes

  • Ready Time: 35min
    No Reviews
  • Prep Time: 15min
    Cook Time: 14min
  • Potato Type: Russet
  • Serves: 24 each - 2 oz cakes
    Prep Method: Baked
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Description

Recipe by: Cheney SD #360

Operator Notes:
The best is to use a food processor to grate the potato and onion and break down the chickpeas. Mixing batches in a upright mixer with paddle attachment can save your shoulders but must be watched to not over mix.
Inspired by the classic Zimbabwe Chili Bite; these tasty cakes are full of big flavor, wonderful textures, and a blend of healthy vegetables such as potato, chickpeas, and spinach.
African Food is inspired cuisine that is just being globally recognized for the fresh flavorful food with dynamic tradition with whole food cookery.

Ingredients

Spicy African Potato Cakes

  • 4 cups canned and rinsed chickpeas
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons powdered turmeric
  • 1 teaspoon ground cayenne
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 2 tablespoons red chili flakes
  • 2 pounds Russet potatoes, shredded
  • 1 large coarsely grated onion
  • 1 pound finely shredded spinach
  • Oil spray

Preparation
Prep Time: 15min | Cook Time: 14min

  1. Peel and grate potatoes into a bucket of cold water
  2. Mince small or grate fine onion.
  3. Heat oven to 400 degree F.
  4. With a food processor, spin the chickpeas, onions, seasonings into a thick rustic mass (dry hummus). Add in to food processor clean fresh spinach by the handful until it is incorporated but still distinguishable. Add to a large mixing bowl.
  5. Take the grated russet potatoes and squeeze the water out. Add to chickpea seasoning mix. Save the potato water; set aside and let the potato starch settle out.
  6. Sift the flour and baking powder into the potato and chickpea; mix well but not making the fresh potatoes mushy.
  7. Pour off the potato water leaving the beautiful fresh white potato starch on the bottom of the bucket; incorporate into potato cake mix as the binder.
  8. Spray oil on a sheet pan and with a #16 scoop, scoop and place the potato cakes 1 inch apart.
  9. Bake for 14 minutes until internal temperature is 165 degrees and are golden brown.
  10. Serve with a chili sauce for a classic touch an more heat.

 

 

 

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