Delicious Crispy Lentil and Potato Cakes
A flavorful Indian-inspired recipe combining spiced, crispy masala potatoes with protein-packed red lentil pancakes, finished with creamy vegan toppings and fresh herbs. Perfect for breakfast, lunch, or dinner.
Equipment
- 1 Cast iron skillet
- 1 High-Speed Blender
- 1 Non-Stick Pancake Pan
- 1 Silicone Brush
Ingredients
Masala Potatoes & Toppings
- 650 g raw potatoes or 500 g cooked
- 1 –2 tbsp frying oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- Salt to taste
- 8 curry leaves fresh or dry
- 1 tsp ground turmeric
- 1 tsp garam masala
- Thick vegan yogurt or sour cream store-bought or homemade
- Store-bought chutney
- Small bunch fresh coriander chopped
Red Lentil Pancakes
- 165 g red split lentils soaked overnight
- 1 tsp salt scant
- ½ tsp baking powder optional
- 1½ tbsp chickpea besan flour (optional)
- Optional spices: 1 tsp each cumin turmeric, coriander, ½ tsp chili powder
- Optional aromatics: 1 garlic clove 1 thick slice fresh ginger
- Vegetable oil for frying
Homemade Cashew Cream (Optional)
- 70 g raw cashews soaked 20 minutes in boiling water
- ½ lime zest and juice, approx. 2 tbsp
- Salt and pepper to taste
Instructions
- Cube and Boil the Potatoes: Begin by peeling your potatoes and cutting them into uniform 1.5 cm (½ inch) cubes to ensure even cooking. Place the diced potatoes in a pot of salted water and bring it to a gentle boil. Cook the potatoes until tender but still firm, about 8 minutes for starchy types like Maris Piper, then drain and let them cool completely for the best texture.
- Heat Oil and Temper Spices: Warm a cast iron skillet over medium-low heat and pour in your frying oil. Add the black mustard seeds first and wait until they start popping and crackling, releasing their distinctive aroma. Immediately add cumin seeds, curry leaves, and a pinch of salt, frying everything for a few seconds to infuse the oil with vibrant flavors.
- Fry Potatoes with Spices: Add the cooled potato cubes to the hot, spiced oil, stirring gently to coat them evenly. Continue frying the potatoes on medium heat, stirring occasionally, until they turn golden brown and develop a crispy exterior. Once browned, sprinkle turmeric, garam masala, and extra salt if needed, tossing quickly to evenly coat without burning the spices; then remove from heat.
- Prepare Lentil Batter: Drain and rinse the soaked red lentils thoroughly until the water runs clear. Transfer the lentils to a blender and add salt, baking powder, chickpea flour, and any optional spices like cumin, turmeric, coriander, and chili powder, plus garlic and ginger if using. Pour in about 300 ml of water and blend until you get a smooth, pourable batter slightly thicker than crepe batter, adjusting water as needed.
- Cook Lentil Pancakes: Preheat a non-stick pancake pan over low to medium heat and lightly brush it with vegetable oil using a silicone brush for even coverage. Pour about ¼ cup of the batter onto the pan and spread it gently into a thin, round pancake using the back of a spoon. Cook for about 3 minutes until bubbles appear and edges firm up, then carefully flip and cook the other side for 2 to 3 minutes until golden and crisp.
- Keep Pancakes Warm: Stack the cooked pancakes on a plate and keep them warm by placing them in a low-temperature oven. Repeat the cooking process with the remaining batter, brushing the pan with oil between pancakes to prevent sticking. Keeping the pancakes warm ensures they stay soft and ready to serve when you finish cooking all.
- Blend Cashew Cream (Optional): Drain the soaked cashews and place them in a blender with lime zest, lime juice, salt, pepper, and about 45 ml (3 tbsp) of water. Blend on high speed until you achieve a smooth, creamy consistency, scraping down the sides as necessary. If your blender is less powerful, double the cashew quantity for a silkier cream.
- Assemble and Serve: Place a warm red lentil pancake on a plate and spoon a generous amount of the spiced masala potatoes onto the center. Add dollops of thick vegan yogurt or the homemade cashew cream, drizzle with your favorite chutney, and sprinkle fresh chopped coriander for a vibrant finish. Fold or roll the pancake around the filling and serve immediately to enjoy the best flavor and texture.
Notes
- Use starchy potatoes like Maris Piper or Yukon Gold for best texture; waxy varieties tend to fall apart.
- Soaking red lentils overnight helps soften them and reduces cooking time for smoother pancakes.
- Baking powder in the pancake batter is optional but helps create a lighter, fluffier texture.
- Chickpea flour adds structure and makes the pancakes easier to handle; rice flour is a good alternative.
- Homemade cashew cream is optional but adds a creamy richness that balances the spices beautifully.
- If using cooked leftover potatoes, ensure they are completely cooled for optimal frying.
- Curry leaves can be fresh or dried; fresh leaves provide a more aromatic flavor.
- Pancake batter can be frozen without baking powder—add it fresh before cooking.
