Try this twist on an Indian aloo tikki recipe, then check out our saag aloo, aloo gobi, dum aloo, aloo gobi mattar and more vegetarian Indian recipes. For another snack idea with this vegetable, make our sweet potato fries.


  • 800g sweet potatoes
  • 4cm piece ginger, coarsely grated
  • a handful coriander, finely chopped
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp dried chilli flakes, (add a bit more if you prefer it spicy)
  • 1 1/2 tsp cumin seeds, coarsely ground
  • 2 tbsp cornflour
  • 100g breadcrumbs
  • for frying vegetable oil


  • 1 medium plum tomato, diced
  • 1/2 cucumber, diced
  • 1 small green pepper, diced
  • 1 small red onion, diced
  • 1/2 lime, juiced
  • sea salt
  • a handful coriander, chopped


  • STEP 1

    To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.

    Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.

  • STEP 3

    Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber.



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