ALOO TIKKI (POTATO CAKES)
MAKES 12. PREP 25 MINS. COOK 30 MINS.
INGREDIENTS
• 500g washed, even-sized white potatoes (such as coliban), unpeeled
• 20g panko breadcrumbs
• 2 tbsp cornflour
• 2 tbsp chopped fresh coriander leaves
• ½ long fresh green chilli, deseeded, finely chopped
• 1 tsp garam masala
• 1 tsp finely grated fresh ginger
• ¼ tsp chilli powder or cayenne pepper
• Vegetable oil, to shallow fry
HERB RAITA
• ½ tsp ground cumin
• ½ cup fresh mint leaves, plus extra, to serve
• ½ cup fresh coriander leaves
• 1 tsp finely grated fresh ginger
• 1 small garlic clove
• ½ long fresh green chilli, deseeded, coarsely chopped
• 260g greek-style yoghurt
METHOD
1 Place potatoes in a saucepan. Cover with water. Bring to boil. Cook for 15-20 minutes or until tender. Drain. Set aside to cool completely.
2 Meanwhile, make the raita. Place cumin in a small frypan over medium heat. Cook for 1-2 minutes or until aromatic and toasted. Transfer to a small food processor. Add mint, coriander, ginger, garlic and green chilli. Process until finely chopped. Add yoghurt and process until combined. Season with salt. Place in the fridge until ready to serve.
3 Peel off and discard potato skins. Transfer potato to a large bowl. Use a fork or potato masher to roughly mash. Add breadcrumbs, cornflour, coriander, green chilli, garam masala, ginger and chilli powder or cayenne. Season with salt. Mix until combined.
4 Roll heaped tablespoonfuls of potato mixture into balls. Press each ball into flat patties about 5cm in diameter.
5 Add oil to a large non-stick frying pan to come 1.5cm up side of pan. Heat over medium-high heat. Cook the potato cakes, in 2 batches if necessary, for 2-3 minutes each side or until golden. (Don’t turn too soon or they will stick). Drain on a plate lined with paper towel. Serve warm with raita and extra mint leaves.