|indian spiced potato cutlets (aloo tikki)|
These days I can't wait for the "leftovers" and love to make them from scratch. They are the perfect party food too with your favourite dips or chutneys.
Serves 4 or more as party nibbles
Skill level: Easy
3 medium baking potatoes (about 400g), peeled and roughly chopped
3 tbsp dried breadcrumbs, plus more to coat
70g peas, cooked
70g sweetcorn, cooked
1 carrot, very finely chopped, cooked
1 shallot, very finely sliced
2 garlic cloves, very finely chopped
1 tsp fresh ginger, very finely chopped
2 green chillies, roughly chopped
1 tsp garam masala
half tsp ground cumin
a pinch of asafoetida (optional)
2 tbsp fresh coriander, roughly chopped
salt, to taste
- Simmer the potatoes in lightly salted water for 20 minutes. Drain well before mashing smooth. Tip into a large bowl together with 3 tablespoons of breadcrumbs. Stir well. Set aside to cool.
- Heat a little oil in a frying pan. Gently fry the shallot for 5 minutes. Add the garlic and ginger. Continue to cook for 2 minutes.
- Tip the mixture into a blender together with the chillies, spices and 1 tablespoon of coriander. Blend to a smooth paste.
- Heat 1 tablespoon of oil in a frying pan. Gently fry the chilli paste for about 30 seconds.
- Add the spice paste to the potato mixture and combine well. Taste for seasoning. Add more salt if required.
- Add the cooked vegetables and remaining chopped coriander. Combine well.
- Form the potato mixture into patties. (A cookie cutter is ideal if you want uniform sizes.) Lay the patties on a baking tray and refrigerate to firm up for about 30 minutes.
- Sprinkle more breadcrumbs over the patties before frying.
- Heat a little vegetable oil in a large frying pan. Gently fry the patties in batches for about 1-2 minutes on each side until golden-brown. Set aside on kitchen towel to drain.
- Serve with tamarind or coriander chutney.
- These both reheat well and freeze well too.