This impressive vegetarian cake is truly versatile – it tastes great hot, warm or cold, so you can prepare it ahead of time. Bursting with the flavors of Indian spices, this dish is a delicious twist on the classic potato cake. The velvety mashed potato filling is enriched with aromatic spices such as cumin, turmeric and garam masala, giving it a rich and exotic taste. Baked to perfection, the crust is golden and crispy and creates a pleasant contrast to the silky potato filling. Whether it’s for a quick weeknight dinner or for a special occasion, this Indian Potato Cake is sure to impress!
- 700g potatoes, sliced
- 400g sweet potatoes, sliced
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 garlic cloves, crushed
- 1 red chili pepper, finely chopped
- 1 thumb-sized piece of ginger, grated
- 1 teaspoon each ground cumin, coriander and garam masala
- a pinch of dried chili flakes
- 200g frozen peas
- Juice 1 lemon, plus extra pieces for serving
- small bunch of coriander, chopped
- 25g butter, melted
- 275g pack of filo dough
- ½ tsp poppy seeds
- Place the potatoes in a large pot of cold salted water and bring to the boil.
- Reduce the heat and simmer for 5 minutes, add the sweet potatoes and continue cooking for 8 minutes until just tender.
- Drain really well.
- Fry the onion in the oil until soft, add the cumin seeds for 1 minute, then stir in the garlic, chilli and ginger with the remaining spices.
- Let it cook for another 2-3 minutes, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
- Preheat the oven to 190°C/170°C fan/gas 5.
- Halve the filo sheets and place two thirds of them, overlapping them, in a 22cm loose-bottomed cake tin with a little overhang.
- As you insert each leaf, brush it with melted butter and cover the rest with a clean tea towel.
- Spoon in the filling and press down lightly.
- Cover with the remaining filo, then fold the excess sides up and press the dough together at the edges.
- Make several slits in the top of the dough and brush with more butter.
- Sprinkle with poppy seeds.
- Bake for 40-45 minutes until golden brown.
- Serve hot or at room temperature with lemon wedges.
Equipment and tools
- Sharp knife
- frying pan
- baking pan
- Pastry brush
This recipe contains the following allergens:
- milk (butter)
- Wheat (filo dough)
Storage and leftovers
Store leftover Indian potato cake in an airtight container in the refrigerator for up to three days.
To reheat, place the cake in a preheated 350°F (175°C) oven for about 15 to 20 minutes or until heated through.
Health Benefits of Indian Potato Cake
Indian potato cake is a delicious and filling dish that offers numerous health benefits. With a combination of potatoes, sweet potatoes and various aromatic spices, this dish provides a range of nutrients that contribute to overall well-being. Let’s take a closer look at the health benefits of each ingredient:
Potatoes and sweet potatoes
Potatoes and sweet potatoes are excellent sources of complex carbohydrates that provide the body with continuous energy. They also contain fiber, which supports digestion and promotes intestinal activity. Additionally, these tubers are rich in vitamins C and B6, which support a healthy immune system, as well as potassium, which helps maintain proper heart and muscle function.
Using olive oil in this recipe adds a dose of healthy fat to the dish. Olive oil is rich in monounsaturated fats, which are known to promote heart health by lowering bad cholesterol levels and reducing the risk of cardiovascular disease. It also contains antioxidants that have anti-inflammatory properties and may help protect against chronic diseases.
cumin and spices
Cumin, ginger, garlic and various spices not only give Indian potato cake incredible flavor but also provide a range of health benefits. These ingredients are known for their anti-inflammatory and antibacterial properties, which can help improve digestion and strengthen the immune system. Additionally, some spices like cumin, coriander, and garam masala are rich in antioxidants, which help fight oxidative stress and reduce the risk of certain diseases.
The addition of frozen peas to the recipe adds to the overall nutritional value of the Indian potato cake. Peas are a great source of plant-based protein, making them an excellent choice for vegetarians and vegans. They are also rich in vitamins A, C and K as well as minerals such as iron and manganese. Additionally, peas contain fiber, which aids digestion and helps maintain a healthy weight.
Cilantro, also known as cilantro, is an herb that not only enhances the taste of potato cake but also provides several health benefits. It is an excellent source of vitamins A, C and K, as well as minerals such as potassium and manganese. Cilantro also contains antioxidants that can help reduce inflammation and promote heart health.
The combination of these nutritious ingredients makes Indian potato cake a flavorful and healthy choice for a filling meal. Be sure to serve it with a side of lemon wedges to add a tang and extra vitamin C to your plate. Enjoy!