Potato & Chickpea Cakes – Sarah Gray

Makes 6


  • 2 cups mashed potatoes (approx.)
  • 1 tin chickpeas, drained, reserving approximately 2 tablespoons chickpea brine to be an egg replacer
  • Salt and pepper to taste
  • Chopped herbs of choice eg. chives, parsley (optional)
  • Breadcrumbs for coating (can use gluten free)



  • Place mashed potatoes in a bowl. Add chickpeas and lightly mash.
  • Add chickpea brine, herbs and seasonings and mix well to combine.
  • Shape the mixture into patties and roll in breadcrumbs.
  • Heat some rice bran oil in a large frypan and cook patties over a medium-high heat until golden and crispy on both sides.

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