Aloo ki tikki (spicy Indian potato cakes)

Name: Aloo ki tikki (spicy Indian potato cakes)
Yield: 4
Ingredients: 500 g Floury potatoes, such as agria or desiree (Main); 1 cup Frozen baby peas, blanched and refreshed in cold water; 6 Tbsp Vegetable oil; ¼ tsp Ground chilli; ½ Red onions, finely chopped; 2 cm Fresh ginger, grated; 1 tsp Ground turmeric; 1 tsp Ground cumin; ½ tsp Garam masala, see note below; 1 tsp Ground coriander; 2 Tbsp Besan (chickpea flour); 1 Tbsp Lemon juice; 1 serving Fruit chutney, Indian-style, to serve

for 4 people

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Serves 4 as a light snack.

Ingredients

500 g	Floury potatoes, such as agria or desiree (Main)
1 cup	Frozen baby peas, blanched and refreshed in cold water
6 Tbsp	Vegetable oil
¼ tsp	Ground chilli
½	Red onions, finely chopped
2 cm	Fresh ginger, grated
1 tsp	Ground turmeric
1 tsp	Ground cumin
½ tsp	Garam masala, see note below
1 tsp	Ground coriander
2 Tbsp	Besan (chickpea flour)
1 Tbsp	Lemon juice
1 serving	Fruit chutney, Indian-style, to serve

Directions

Place potatoes in a large pot of cold water and bring to the boil over a high heat. Reduce heat and cook until tender.
Drain potatoes well, then mash and place in a bowl with the cooked peas. Place 2 Tbsp of oil into a small saucepan and fry chilli, onion, ginger and spices until fragrant. Add spice mixture to mash, along with all remaining ingredients. Mix well to combine and season to taste.
Mould golf ball-size amounts of the mixture into a patty shape and fry in the remaining oil in a heavy based frying pan until golden on both sides. Serve with an Indian-style spicy fruit chutney on the side.