potato kale cakes with veggie raita

Recipe type: main or side dish
Prep time: 15 mins
Total time: 45 mins
Serves:
4-6

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.

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ingredients

3 large potatoes

a handful of kale

100gr chickpeas flour (or chia seeds)

3 cm of ginger

small onion

nutmeg

oil

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

instructions

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.

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