Spicy potato and cauliflower patties

Spicy Potato and Cauliflower hash patties

 Spicy potato and cauliflower patties

Spicy potato and cauliflower hash patties

These spicy potato and cauliflower hash patties are low calorie, vegan, gluten free and paleo but don’t let that put you off, they are really delicious. Serve them with a spicy tomato chutney on the side for a bit of heat.

 I’ve prepared these specifically for a 5:2 lunch time meal, and at 200 calories per serving (including the Chutney) these are relatively filling (320 grams), and have a wonderful flavour thanks to the addition of the Madras curry powder.

These patties are very delicate to handle, hence the hash reference. If I had more calories to spare, I’d probably add some flour and an egg to bind then better – which would also make the non Paleo and not Vegan. 

Serve these with some store bought, or better yet homemade tomato chutney for an extra flavour hit. I’ll post a recipe for the tomato chutney  shortly – in the meantime, here’s a picture.

Spicy Indian tomato chutney
Spicy Indian tomato chutney

Spicy Potato and Cauliflower hash patties

Ingredients

250 grams potato, peeled and chopped into 5 cm pieces

250 grams cauliflower florets

50 grams frozen peas

½ onion chopped

3 cloves garlic crushed

1 inch ginger minced

½ tsp cumin powder

¼ tsp coriander powder

1 tsp curry Madras powder

Spray of cooking oil

2 tablespoons tomato chutney to serve

Spicy potato and cauliflower patties
Spicy potato and cauliflower hash  patties

Method

Cook the potatoes and peas in boiling water for 5-6 minutes until cooked through. Drain and mash together.
Cook the cauliflower florets in a separate pan of boiling water until tender, or microwave for approx. 6 minutes with on high until cooked.

Spray a pan with oil, and gently fry the onions garlic and ginger until the onions are soft, but not browned.

Add the cooked Cauliflower, onion mixture and spices to the mashed potato and pea mixture and combine thoroughly.

Shape the mixture into 1/3 cup size patties. Place on parchment paper and refrigerate for 15 minutes for the mixture to firm up. (can be frozen at this stage)

Spray a non stick pan with cooking oil, and fry the patties a few at a time until brown and crisp.

Yields approx. 8 patties. Approx. 45 calories each.

Serve hot or at room temperature with a tablespoon of tomato chutney for a low calorie meal.

[yumprint-recipe id=’26’] 

Spicy potato and cauliflower patties
Spicy potato and cauliflower patties

 

Leave a Reply

Your email address will not be published. Required fields are marked *