After a successful attempt using besan ( chickpea ) flour to make falafel, I experimented on potato cakes as well and found it gives stellar results as well.
Besan when used as a gelling agent gives the final product a satiating denseness that flour could not. Besides, besan is able to sustain a longer crunch factor, an important factor to consider when these cakes are planned slightly ahead.
For later batches, I added chopped cured salmon but the possibilities are limitless.
Makes 10 pieces.
2 potatoes, small cubes
1 carrot, small cubes
1 small onion , chopped
5 T besan flour
¼ t sea salt flakes
Combine potatoes, carrot in a mixing bowl. Microwave on high, 3 minutes until vegetables are soft. Cool.
Add onions, egg, flour in this order. Stir to combine. The batter should be moist , slightly loose and pasty.
Make sure the batter is able to hold together in a spoon without disintegrating.
Heat oil in a flat bottom frying pan, medium high.
Use an ice cream scoop and transfer batter to hot oil. Use a potato masher to lightly flatten the potato batter.
Fry both sides until it is very tan.
Drain and cool. Serve with sour cream and fish roe for the ultimate oomph.