Crisp Chickpea-Potato Skillet Cakes with Dill Pickle Salad

Ingredients

• cooked potatoes, mashed2 cups
• chickpeas, mashed1 1/2 cups
• all-purpose flour1/3 cup
• ground cumin1 tsp
• smoked paprika1/2 tsp
• salt1 tsp
• black pepper1/2 tsp
• oil for frying3 tbsp
• cucumber, diced1
• dill pickles, diced1/2 cup
• fresh dill, chopped2 tbsp
• lemon juice1 1/2 tbsp

Method

1. 1Combine mashed potatoes, chickpeas, flour, cumin, paprika, salt, and pepper until a firm mixture forms.
2. 2Shape into 8 small cakes and chill 10 minutes to help them hold together.
3. 3Mix cucumber, pickles, dill, and lemon juice into a quick salad.
4. 4Heat oil in a skillet over medium heat and fry cakes 3–4 minutes per side until deeply golden.
5. 5Drain briefly on paper towels and season with a little extra salt.
6. 6Serve hot cakes alongside the crunchy pickle salad.

Tips

• If the mixture feels wet, add a spoonful more flour before shaping.
• Letting the cakes chill makes flipping much easier.
• A spoonful of plant yogurt on top adds a cooling contrast.

Nutrition