☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Spicy African Potato Cakes

Leave a Review

Share this

Print Recipe
Total Time35 Mins
Prep Time15 Mins
Cook Time14 Mins
ServingsServes 24 each - 2 oz cakes

Dish

School Foodservice

Prep Time

15 Mins

Cook Time

14 Mins

Serving

Serves 24 each - 2 oz cakes

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

  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.

 

 

 

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Cheney SD #360

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other School Foodservice Recipes You'll Enjoy

Zesty Marinara Mashers Wrapped Tater Dipz Fajita Chicken Potato Bowl