Aloo Tikkis

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Aloo Tikkis are spiced potato cakes. I love to make a batch and then freeze them so I can easily pop them in the oven when guests stop by unexpectedly during Diwali.

YIELDS

45 Mins

Ingredients

400g potatoes, peeled and chopped into small pieces
2 cloves garlic, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 tablespoons mild curry paste
50g fresh breadcrumbs
Juice of half a lime
Salt, to taste
3 tablespoons vegetable oil
Yogurt dip to serve
1 tablespoon sweet mango chutney (optional)

Directions

Boil the potatoes in plenty of salted water for 15 minutes or until tender.
Drain and allow to steam for a few minutes to dry them out.
Transfer to a large plate and mash with the back of a fork, spreading them out so they start to cool.
Stir in the garlic, fresh cilantro, Mild Curry Paste, breadcrumbs and lime juice.
Taste and add a little salt if you need to.
When cool enough to handle, divide the mixture into eight even pieces. Using wet hands, roll the potatoes into balls before flattening them a little in the palm of your hands.
Gently heat the oil in a frying pan.
Fry the tikkis on all sides until golden and crispy.
Sprinkle with fresh cilantro and serve hot. Enjoy!

TIP: I love to enjoy my Aloo Tikkis with a yogurt dip. My favourite is to mix it with a spoonful of Sweet Mango Chutney. It’s a game-changer! For filming, I can also serve these with pickled onions and fresh lime wedges to dress up the plate a little more.