Olive Magazine
Aloo Tikki Recipe

Sweet potato tikki

Published: March 14, 2017 at 2:00 pm
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Makes 20

Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. This recipe uses sweet potato to keep them lighter

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal84
fat1g
saturates0.1g
carbs16.4g
sugars6.4g
fibre2.2g
protein1.5g
salt0.1g
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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.

Ingredients

  • 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

KACHUMBER

  • 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

Method

  • 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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