Aloo Tikki
Also known as: “Indian Potato Cakes”
From Minimalist Baker
Serve with green chutney (frozen from the Indian grocer).
Ingredients
- 2 pounds Yokon Gold potatoes (or similar, white ones, 900g, about 4 large potatoes)
- 2 Tbsp butter
- 2 tsp curry powder
- 1/8 tsp ground cardamom
- 1/2 tsp salt and pepper
- 2/3 cup green peas
- 1/2 cup panko bread crumbs
Method
- Cube potatoes, boil for 15-20 minutes.
- Add potatoes to mixing bowl with butter, salt, spices.
- Mash without overdoing it.
- Add peas and mix.
- Spray (or butter) a flat pan. DO NOT use oil, as the potatoes just absorb it.
- use 1/4 cup of the mixture, press into patty, and place on medium-high pan.
- Season other top with more salt, more curry powder and bread crumbs.
- Cook for 5 minutes each side. Looking for a very golden brown crust.
- Serve with chutney
NOTE: I’d like to try with some flour to help bind it together, but not sure how much to add.