Spicy African Potato Cakes 

Serves

24 (1 cake)

Per Serving

121 cal., 5.4 g pro., 1.5 g fat, 23 g carb., 4.8 g fiber, 304 mg sod.

Meal Pattern

5/8 cup vegetables

4 cups             Chickpeas, canned, drained

1 cup               All-purpose flour

2 tsp.               Baking power

2 tsp.               Ground coriander

2 tsp.               Ground cumin

2 tsp.               Ground turmeric

1 tsp.               Ground cayenne pepper

1 tsp.               Ground black pepper

2 tsp.               Salt

2 tbsp.             Red chili flakes

2 lb.                 Russet potatoes, shredded*

2 cups             Onion, grated or minced

2 lb.                 Spinach, fresh, finely shredded

As needed       Spray oil

1. Peel and grate potatoes into a bucket of cold water, then mince or grate the onion.
2. Preheat the oven to 400°F.
3. In the food processor, pulse the chickpeas, onions, coriander, turmeric, cayenne pepper, black pepper, salt and red chili flakes. Add the spinach by the handful until incorporated but still distinguishable. Transfer to a large mixing bowl.
4. Squeeze the water out of the potatoes and add to chickpea seasoning mix. Reserve the water that the potatoes soaked in; the potato starch should settle.
5. Sift the flour and baking powder into the potato and chickpea; mix well without making the fresh potatoes mushy.
6. Pour off the potato water, leaving the white potato starch on the bottom of bucket. Add the starch to the mix.
7. Prepare a sheet pan with spray oil. Using a #16 scoop, portion out the potato cakes, placing them 1 in. apart.
8. Bake for 14 minutes until the internal temperature of 165°F. 

Note: Idaho Russet Potatoes can be used in this recipe.

Recipe and Photo: Chef LJ Klinkenberg, Cheney (Wash.) School District #360/Potatoes USA, www.potatogoodness.com

Nutritional and Meal Pattern Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefR