Potato And Pea Patties

A vegetarian delight that will even please any meat-lover. Serve wit purple cabbage and Patak's Pappadums - a great evening guaranteed!

Spice Level
Total Time


Serves 4

3 large creme gold potatoes, peeled and chopped into 3cm pieces
1 cup frozen peas, thawed
2 tsp. Patak’s Korma Curry Paste
2 spring onions, greens only, thinly sliced
1.5 tbsp. plain flour

Purple Cabbage Coleslaw to Serve:

    • ½ cup fresh coriander leaves
    • ¼ red onion, thinly sliced
    • ¼ red cabbage, thinly sliced
    • Juice from ½ lemon
    • Patak’s Mango ChutneyServe with naan or rice.


  1.  Bring a saucepan of water to boil over   medium-high heat, add potatoes and cook   for 10 minutes or till softened. Drain the   potatoes in a colander and allow to cool.

  2.  In a bowl, mash the potatoes with a fork   before adding flour, Patak’s Korma Curry   Paste, peas, spring onion and a few pinches   of salt. Mix everything together. Scoop 2   tbsp. of mixture and roll into a ball, set   aside  on a baking tray and repeat with the   rest of the mixture.

  3.  To assemble the coleslaw, toss together the   coriander leaves, red onion, cabbage and   lemon juice. Season with salt.

  4.  To cook the patties, heat 1 tbsp of oil in a   frying pan over medium heat. Place 3 to 4   fritters in the pan and lightly flatten.

  5.  Cook for 3-4 minutes on each side or till   lightly browned, if the patties are browning   too quickly, turn the heat down.

  6.  Serve warm with a side of Patak’s Mango   Chutney and coleslaw.