british

Spiced Chickpea and Potato Cakes with Minty Yogurt and Cucumber

This pan-fried dish pairs chickpeas with potato, peeled, Greek yogurt and cucumber, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

93 g Carbohydrates

19 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g chickpeas (cooked, drained) 246 kcal
174g potato, peeled 134 kcal
36g spring onion, finely sliced 14 kcal
2g cumin, ground 8 kcal
2g smoked paprika 6 kcal
12g plain flour 44 kcal
14g olive oil 124 kcal
95g Greek yogurt 56 kcal
5g mint, chopped 2 kcal
8g lemon juice 2 kcal
95g cucumber, sliced 14 kcal
2g salt 0 kcal

Cooking instructions

potato
Boil the potato in salted water until very soft, 12-15 minutes. Drain and mash until smooth; cool 5 minutes.
chickpeas (cookedpotatospring onioncuminsmoked paprikasalt
Roughly mash the chickpeas with a fork. Mix with the mashed potato, spring onion, cumin, smoked paprika, salt, and black pepper.
plain flour
Form the mixture into 3 patties. Dust lightly with the flour.
olive oil
Heat the olive oil in a frying pan over medium heat. Fry the cakes 3-4 minutes per side until crisp and hot through.
Greek yogurtmintlemon juicecucumber
Mix the yogurt with mint and lemon juice. Serve the cakes with sliced cucumber and the minty yogurt.