If you’re looking to try a potato side dish that’s different and delicious, I’ve got just the thing! These aloo gobi cakes are patties of Indian-spiced potatoes and cauliflower. Great as a side dish, appetizer or you can add a bun and eat them like a veggie burger.
To make this Indian dish, you’ll need a hefty portion of Aloo Gobi leftovers! So start with my recipe for aloo gobi then pop back over to this page to learn how to make your leftovers into patties.
These Indian spiced “aloo gobo” patties are going to be your new favorite thing!
I always make extra Aloo Gobi because, truly, I enjoy these cakes even more than the Aloo Gobi dish itself. Multiply the recipe below depending on the amount of leftovers you have on hand.
These Indian spiced Aloo Gobi cakes were featured on Modest Monday!
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Aloo Gobi Cakes
- 1 cup leftover Aloog Gobi
- 1 tsp oil
- ¼ onion minced
- 1 egg
- Saute onion in oil over medium heat until translucent then set aside to cool.
- Mash leftover aloo gobi. Add onions and form into 2 cakes; keep the onion pan on hand to cook the cakes.
- In a flat bowl, whisk egg(s) then dip and coat each cake.
- Heat the pan back up over medium heat and add another tbsp of oil.
- Place cakes on pan and cook for 2-3 minutes on each side or until egg cook through.