Vegan Aloo Tikki ★★★★★1 review

Ingredients

• 3 small – medium potatoes, peeled and boiled till soft
• 1 teaspoon vegetable oil
• 1 onion, chopped into a fine dice
• 1/2 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1/2 a green chilli, chopped into small pieces
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 teaspoon coconut sugar
• Salt/pepper, to taste
• 1 cup green peas
• 1/2 cup chopped fresh cilantro/coriander
• 2 tablespoons rice flour (or for non GF use all-purpose flour or corn starch)
• Vegetable oil, for frying

To Serve

Coriander Chutney or Tomato Sauce

Method

1. In a large bowl, mash your peeled and cooked potatoes. Set aside.
2. In a frying pan, heat up 1 teaspoon of vegetable oil. Add onion to pan and sauté on medium heat until onion is translucent.
3. Add ground coriander, cumin, garam masala, turmeric, chilli powder, chopped green chilli, garlic and ginger to the pan and cook for another 1 minute.
4. Add coconut sugar to the pan along with salt and pepper, and then remove from heat.
5. Add spiced onion mixture to your pre-mashed potatoes. Stir well with a wooden spoon and then add green peas, fresh cilantro and rice flour to the mixture.
6. Stir again and taste for seasoning. Adjust accordingly.
7. In a clean pan, heat up some vegetable oil (you want about 1/2 an inch of oil on the bottom of the pan).
8. Divide your potato mixture into patty shapes and fry patties for a few minutes on each side or until golden brown. Be gentle with the patties and leave them to do their thing – no messing about!
9. Once fried, drain on paper towels and serve warm with coriander chutney and tomato sauce.