Aloo ki tikki (spicy Indian potato cakes)
Serves 4 as a light snack.
|500 g||Floury potatoes, such as agria or desiree|
|1 cup||Frozen baby peas, blanched and refreshed in cold water|
|6 Tbsp||Vegetable oil|
|¼ tsp||Ground chilli|
|½||Red onion, finely chopped|
|2 cm||Fresh ginger, grated|
|1 tsp||Ground turmeric|
|1 tsp||Ground cumin|
|½ tsp||Garam masala, see note below|
|1 tsp||Ground coriander|
|2 Tbsp||Besan (chickpea flour)|
|1 Tbsp||Lemon juice|
|1 serving||Fruit chutney, Indian-style, to serve|
- Place potatoes in a large pot of cold water and bring to the boil over a high heat. Reduce heat and cook until tender.
- Drain potatoes well, then mash and place in a bowl with the cooked peas. Place 2 Tbsp of oil into a small saucepan and fry chilli, onion, ginger and spices until fragrant. Add spice mixture to mash, along with all remaining ingredients. Mix well to combine and season to taste.
- Mould golf ball-size amounts of the mixture into a patty shape and fry in the remaining oil in a heavy based frying pan until golden on both sides. Serve with an Indian-style spicy fruit chutney on the side.
Use store brought or Bevan's garam masala.