Indian-Inspired Potato & Chickpea Galettes with Roasted Pepper Cashew Sauce by @le.renard.et.les.raisins

35 min

4 servings

🫘

150 g

Chickpeas, cooked

🥔

2

Potatoes, cooked and peeled

🥕

100 g

Vegetable of choice

🧄

2 cloves

Garlic

🫚

1 tsp

Ginger

🫙

1 tsp

Cumin

🫙

0.5 tsp

Turmeric

🌿

0.5 tsp

Fenugreek powder

🌶️

1 pinch

Chili powder

🌽

2 tbsp

Cornstarch

🫒

1 tbsp

Olive oil

🫗

Cooking oil

🧂

Salt

⚫

Pepper

🧅

1

Onion

🫑

2

Roasted red pepper, jarred

🍅

1

Tomato

🌰

30 g

Cashew nuts

🫙

0.5 tsp

Coriander powder

🌶️

0.5 tsp

Paprika

🍛

0.5 tsp

Curry powder

🫙

1

Cardamom

🍬

1 tsp

Sweetener of choice

💧

150 ml

Water

  1. Grate
    • Potatoes, cooked and peeled
    • Chickpeas, cooked
    • Vegetable of choice

    In a mixing bowl, grate the potatoes and add the chickpeas, chosen vegetable, chopped garlic, grated ginger, cumin, turmeric, fenugreek, chili powder and cornstarch.

  2. Add
    • Olive oil

    Add 1 tbsp of olive oil and mix by hand until a dough forms that holds together.

  3. Shape

    Shape the mixture into small patties.

  4. Cook
    • Cooking oil

    Cook the patties in an oiled frying pan over medium-high heat for 5 minutes on each side.

  5. Sauté
    • Onion
    • Roasted red pepper, jarred
    • Tomato

    Remove the patties, then in the same pan sauté the onion, roasted red pepper, tomato, cashews and spices for the sauce.

  6. Add
    • Water

    Add 150ml of water and simmer for another 3 to 5 minutes.

  7. Blend

    Blend the sauce until smooth.

  8. Serve

    Serve the galettes with their sauce.

Indian-Inspired Potato & Chickpea Galettes with Roasted Pepper Cashew Sauce by @le.renard.et.les.raisins

35 min

4 servings

🫘

150 g

Chickpeas, cooked

🥔

2

Potatoes, cooked and peeled

🥕

100 g

Vegetable of choice

🧄

2 cloves

Garlic

🫚

1 tsp

Ginger

🫙

1 tsp

Cumin

🫙

0.5 tsp

Turmeric

🌿

0.5 tsp

Fenugreek powder

🌶️

1 pinch

Chili powder

🌽

2 tbsp

Cornstarch

🫒

1 tbsp

Olive oil

🫗

Cooking oil

🧂

Salt

⚫

Pepper

🧅

1

Onion

🫑

2

Roasted red pepper, jarred

🍅

1

Tomato

🌰

30 g

Cashew nuts

🫙

0.5 tsp

Coriander powder

🌶️

0.5 tsp

Paprika

🍛

0.5 tsp

Curry powder

🫙

1

Cardamom

🍬

1 tsp

Sweetener of choice

💧

150 ml

Water

Preparation Steps

  1. Step 1/8

    In a mixing bowl, grate the potatoes and add the chickpeas, chosen vegetable, chopped garlic, grated ginger, cumin, turmeric, fenugreek, chili powder and cornstarch.

    🥔Potatoes, cooked and peeled
    🫘Chickpeas, cooked
    🥕Vegetable of choice
    🧄Garlic
    🫚Ginger
    🫙Cumin
    🫙Turmeric
    🌿Fenugreek powder
    🌶️Chili powder
    🌽Cornstarch
    🥣Mixing bowl
    🧀Grater

  2. Step 2/8

    Add 1 tbsp of olive oil and mix by hand until a dough forms that holds together.

    🫒Olive oil
    🥣Mixing bowl

  3. Step 3/8

    Shape the mixture into small patties.

  4. Step 4/8

    Cook the patties in an oiled frying pan over medium-high heat for 5 minutes on each side.

    🫗Cooking oil
    🍳Frying pan
    🥄Spatula

  5. Step 5/8

    Remove the patties, then in the same pan sauté the onion, roasted red pepper, tomato, cashews and spices for the sauce.

    🧅Onion
    🫑Roasted red pepper, jarred
    🍅Tomato
    🌰Cashew nuts
    🫙Cumin
    🫙Coriander powder
    🌶️Paprika
    🍛Curry powder
    🫙Cardamom
    🍬Sweetener of choice
    🫗Cooking oil
    🧂Salt
    🍳Frying pan
    🥄Spatula

  6. Step 6/8

    Add 150ml of water and simmer for another 3 to 5 minutes.

    💧Water
    🍳Frying pan

  7. Step 7/8

    Blend the sauce until smooth.

  8. Step 8/8

    Serve the galettes with their sauce.

Composition

Ingredients

Types

Legumes, Vegetables, Spices, Starches, Oils, Nuts, Liquids

Ingredients

Chickpeas, cooked, Potatoes, cooked and peeled, Vegetable of choice, Garlic, Ginger, Cumin, Turmeric, Fenugreek powder, Chili powder, Cornstarch, Olive oil, Cooking oil, Salt, Pepper, Onion, Roasted red pepper, jarred, Tomato, Cashew nuts, Coriander powder, Paprika, Curry powder, Cardamom, Sweetener of choice, Water

Notes

Potatoes, cooked and peeled (medium), Vegetable of choice (green pepper used here, or peas, grated carrot, chopped spinach etc), Garlic (chopped), Ginger (grated), Olive oil (or unsweetened plant milk), Cooking oil (for frying the galettes), Onion (chopped, for the sauce), Roasted red pepper, jarred (halves/cheeks, for the sauce), Tomato (canned in winter, for the sauce), Cashew nuts (soaked in boiling water for 10 min then drained, for the sauce), Coriander powder (for the sauce), Paprika (for the sauce), Curry powder (for the sauce), Cardamom (1 pod, for the sauce), Water (for the sauce)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Vegan, soy-free

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 42g, Fat: 12g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Potassium: 650mg, Iron: 2.2mg, Magnesium: 45mg, Sodium: 480mg

Vitamins

Vitamin C: 35mg, Vitamin A: 400µg, Vitamin B6: 0.4mg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Grater, Frying pan, Spatula

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Everyday Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Tender, Creamy

Flavors

Spiced, Earthy, Savory, Tangy, Sweet-savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Cooked galettes : 2-3 days (airtight container,refrigerated), Sauce : 2-3 days (airtight container,refrigerated), Cooked galettes : up to 2 months (freezer,airtight container or freezer bag,reheat in a pan or oven before serving)