Potato Cakes with Hummus and Steamed Vegetables

  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 2 1x


Here’s another way to enjoy the humble spud – potato cakes! Incredibly delicious on their own as a snack or with a side of greens and legumes as a main.



For the potato cakes

  • 250g white potatoes (I used Charlotte potatoes)
  • 150g plain flour
  • 2 teaspoons Italian herb seasoning
  • 1 tablespoon oil (optional but keeps the cakes moist)
  • salt, to taste

For the hummus

  • 400g can chickpeas, rinsed and drained
  • 2 medium garlic cloves
  • 2 tablespoons water (or extra virgin olive oil)
  • 1/2 teaspoon ground cumin (optional)
  • salt, to taste
  • Water as needed

Other ingredients

  • 100g broccoli, steamed
  • 100g peas, steamed



  • Peel the potatoes, chop them into large pieces and then boil for around 15 minutes or until soft. Drain and transfer into a bowl and mash with a fork or potato masher until smooth. Add the flour, herbs and a pinch of salt (if desired) and work into a smooth dough.
  • Preheat your oven to 180°C (350ºF) then roll out the mix on a floured surface with a floured rolling pin until it is around ¼-inch thick. Use a round cutter to cut out discs.
  • Line a baking tray with parchment then carefully arrange each potato disc on the tray. Prick each disc with a fork several times then bake for around 15 minutes on each side, or until they’re pale and golden brown.
  • To make the hummus, blitz the chickpeas, tahini, garlic and salt in a food processor until smooth. While the motor is still running, gradually drizzle in the water until combined and you reach your desired consistency.
  • Serve the potato cakes with the hummus and steamed vegetables.


  • Category: Lunch/Dinner

Keywords: Potatoes

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