Spiced potato cake with mint raita

Spiced potato cake with mint raita

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(9 ratings)

Prep: 40 mins Cook: 45 mins - 50 mins

More effort

Serves 6
This is one dish that you can happily serve to everyone – a bit different, delicious and vegetarian

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat31g
  • saturates19g
  • carbs70g
  • sugars10g
  • fibre6g
  • protein17g
  • salt1.5g
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  • 1.3kg medium potato, peeled and halved



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 125g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp cumin seed
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp nigella seeds (onion seeds)
  • 2 thumb-size pieces of fresh ginger, peeled and finely shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 onions, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 heaped tsp ground turmeric
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground coriander
  • 4-5 fresh green chilli, deseeded and sliced
  • 2 x 15g packs fresh coriander
  • 200g frozen pea
  • juice of 1 large lime



    The same shape, but smaller than…

  • 200g filo pastry
  • 200g pack baby spinach
  • 500g Greek yogurt
  • 4 tbsp coconut cream
  • 2 tbsp mint sauce



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender (boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.

  2. Meanwhile, melt 85g/3oz of the butter in a large pan and fry the cumin, fennel and nigella seeds until they start to crackle. Stir in the ginger and onions, then cook for 10 mins, stirring frequently until the onions are tender.

  3. Stir in the turmeric, ground coriander and chillies, cook for a min, then add the potatoes and cook, turning them in the from the turmeric. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with a heaped tsp salt, the peas and lime juice. Stir well and set aside.

  4. Melt the remaining butter. Line the base and sides of a greased 23cm clip-sided or loose-based cake tin with filo pastry, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin – build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Put the spinach in the microwave and cook according to the pack instructions. Squeeze out all the excess juice and season.

  5. Tip half the potato filling into the tin, pack down, then cover with the spinach. Top with the remaining filling, then fold over the excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. You can now chill the pie overnight if you want to get ahead.

  6. To serve: Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until golden and crispy. Meanwhile, tip the yogurt, coconut cream and remaining coriander into a food processor with the mint sauce and some seasoning, and whizz until smooth. Serve with a green salad tossed with chopped bananas coated in lime juice, finely chopped red onion and a handful of sugar-coated cashews.

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Comments, questions and tips

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15th Sep, 2014
This is one of the best recipes I've ever made. It's simply delicious, unusual and looks great. I've made it several times now and it's always a success.
mamite's picture
8th Sep, 2011
I've made this twice now. The first time I brought it into the office and it was demolished very quickly! I kept the second one for home. We've had it hot and cold and it works equally well either way. The tip above using Rachel's Yogurt with Coconut was excellent too.
4th Aug, 2011
when i made this, everyone loved it. the mint sauce was a really good accompaniment. i used rachel's organic greek style yoghurt with coconut - this meant i didn't have to also buy coconut cream, so was less hassle and also tasted lovely
6th Jul, 2011
Made this for a family meal and it went down a storm. I didn't use the spinach or peas and I used a light french pastry instead of filo pastry. Will definitely make this again!
10th Jul, 2009
be careful not to overcook the potatoes before you dice them as they will ultimately be twice cooked! This recipe looked and tasted delightful in my mums mothers day feast. I added a filo lattice and love hearts shaped from filo to decorate it. I didn't have onion seeds so I added some garam masala and curry powder, I also let the potato and spice mixture rest overnight in the fridge and I felt this helped develope its subtle, spicy flavour.
5th May, 2009
I am NOT exaggerating when I say "this is out of this world!". It's surprisingly and deceivingly easy to make too. Nigella seeds look so fab sprinkled on top. I scaled the recipe to make one portion, and used a rosti ring as a mould; simply lift the ring off and there it is. (I cut a strip of non-stick baking sheet to fit exactly inside the mould as well.) I dry-roasted the cumin, fennel, and coriander seeds, then crushed them with pestle and mortar before adding to the pan. This releases the aromas. I could have diced my potatoes up a bit smaller to make it more of a "cake" consistency, but other than that, fab!
7th Feb, 2009
This is such a good looking dish as well as tasting lovely. It is also pretty foolproof although time consuming - just make sure the potatoes are cooked thoroughly before dicing.
28th Feb, 2008
The filling was lovely and tasted very authentic. I really want to enjoy filo pastry but i'm always dissappointed with it. Next time I will add lots more spinach and serve as saag aloo
22nd Jan, 2008
One of my best ever recipes. Have made half a dozen times and am always asked for thr recipe! Equally good (mebbe more so) cold. The coconut and youghurt sauce is essential. WE are quite big eaters, but I found that it served more than 6.
17th Jan, 2008
What a fabulous centre piece this was at a dinner party I had. I served this as a starter and aswell as the yoghurt based dip I made the apricot blatjang out of feb 08 good good magazine, perfect! Looks impressive and tastes fab. A must do.


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