potato kale cakes with veggie raita

Recipe type: main or side dish
Prep time: 15 mins
Total time: 45 mins

This recipe is developed by Ariane Hotzel–a Health & Lifestyle counsellor and Yoga teacher.She is passionate about living and sharing the principles of Ayurveda, customized to ourmodern lifestyle: how to stay happy and healthy by using the right ingredients at the right time, to find your own balance.


3 large potatoes

a handful of kale

100gr chickpeas flour (or chia seeds)

3 cm of ginger

small onion



salt to taste

veggie raita

1 cup (250 ml) coconut milk or cream

1-2 tablespoons (30 ml) olive oil or plant based oil

1 cup grated or chopped cucumbers

½ cup grated or chopped carrots

1 small tomato, chopped

1tablespoon minced ginger

¼ cup (60 gr) chopped and toasted cashews

½cup finely chopped cilantro

1 tsp black mustard seeds

1 tsp cumin seeds

¼ tsp curry powder

salt and pepper to taste


Peel and grate the potatoes. Cut the onion and kale leaves(without the stem) in small pieces. Grate the ginger. Mix everything in a bowl with a bit of oil. Set aside for at least 10 minutes.

With a big spoon put small cake portions on a baking tray. Bake in the oven for around 20-30 minutes on 350°F / 175-200°C.

veggie raita

Heat the oil in a small skillet. Add the spices and sauté over low heat until the mustard seeds “klik”. Mix the spice mixture into the milk/cream.

Stir in the vegetables, ginger, cilantro and cashews. Add salt and pepper to taste.

Download recipe