Serves 2


To make the potato and pea balls:Tomato and Chickpea Curry with Potato and Pea Cakes 1

  • 450g (2 cups) cooked organic potatoes
  • 1 onion, chopped finely
  • 150g (1 cup) peas, frozen and defrosted or fresh
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp Salt
  • Twist black pepper

For the Tomato and chickpea curry:

  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 2 cloves garlic, sliced
  • 1 thumb ginger, grated
  • 6 organic tomatoes chopped
  • 1x 400g tin organic chickpeas, drained
  • 2 tbsp water
  • 1/2 tsp sea salt
  • Twist black pepper



To make the balls:

  1. Chop up 1 onion in to fine pieces.
  2. Add 2 tbsp olive oil to a frying pan and cook on a medium heat for a few minutes until soft.
  3. Add 1tsp cumin seeds, 1 tsp ground coriander and 1 tsp mustard seed and stir until fragrant.
  4. Add the cooked potatoes, salt, pepper & peas to a large bowl then add in the onions. Mix to combine
  5. Chill or an hour to firm up a little
  6. Add olive oil to a large pan, heat to a medium heat then scoop up small balls and add to the pan
  7. Fry on a medium heat – flipping occasionally brown on both sides. Set aside.

To make the curry:

  1. Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  2. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes. Cook for a further 5-6 minutes then add in the water & chickpeas
  3. Simmer for 5 minutes.

Recipe and images courtesy of Rebel Recipes

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