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Spicy African Potato Cakes

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School Foodservice

Prep Time

15 Mins

Cook Time

14 Mins


Serves 24 each - 2 oz cakes



Spicy African Potato Cakes

  • 4 cups canned and rinsed chickpeas
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons powdered turmeric
  • 1 teaspoon ground cayenne
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 2 tablespoons red chili flakes
  • 2 pounds Russet potatoes, shredded
  • 1 large coarsely grated onion
  • 1 pound finely shredded spinach
  • Oil spray


  1. Peel and grate potatoes into a bucket of cold water
  2. Mince small or grate fine onion.
  3. Heat oven to 400 degree F.
  4. With a food processor, spin the chickpeas, onions, seasonings into a thick rustic mass (dry hummus). Add in to food processor clean fresh spinach by the handful until it is incorporated but still distinguishable. Add to a large mixing bowl.
  5. Take the grated russet potatoes and squeeze the water out. Add to chickpea seasoning mix. Save the potato water; set aside and let the potato starch settle out.
  6. Sift the flour and baking powder into the potato and chickpea; mix well but not making the fresh potatoes mushy.
  7. Pour off the potato water leaving the beautiful fresh white potato starch on the bottom of the bucket; incorporate into potato cake mix as the binder.
  8. Spray oil on a sheet pan and with a #16 scoop, scoop and place the potato cakes 1 inch apart.
  9. Bake for 14 minutes until internal temperature is 165 degrees and are golden brown.
  10. Serve with a chili sauce for a classic touch an more heat.





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Recipe By: Cheney SD #360

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