Peanuts are perfect for a top-up of proteins in vegan diets.
Mash boiled potatoes and then mix them with cumin seeds, chilli flakes, chopped coriander, and salt.
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Shape the potato mixture into patties, brush them with oil, and then bake at 200°C (390°F) for 25 minutes.
Meanwhile, dice the tomatoes and slice the onions.
In a food processor, blitz the chutney ingredients with a splash of water until smooth.
Toss the peanuts with maple syrup and then roast them at 170°C (340°F) for 10 minutes.
Divide the potato cakes, tomatoes, and onions among servings. Then, top with chutney, peanuts, and masala powder.