Try this twist on an Indian aloo tikki recipe, then check out our vegan biryani and more Indian recipes from our Indian columnist Maunika Gowardhan.
Ingredients
- sweet potatoes 800g
- ginger 4cm piece, coarsely grated
- coriander a handful, finely chopped
- coarsely ground black pepper 1/2 tsp
- dried chilli flakes 1/4 tsp, (add a bit more if you prefer it spicy)
- cumin seeds 1 1/2 tsp, coarsely ground
- cornflour 2 tbsp
- breadcrumbs 100g
- vegetable oil for frying
KACHUMBER
- plum tomato 1 medium, diced
- cucumber 1/2, diced
- green pepper 1 small, diced
- red onion 1 small, diced
- lime 1/2, juiced
- sea salt
- coriander a handful, chopped
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 84
- Fat 1g
- Saturates 0.1g
- Carbs 16.4g
- Sugars 6.4g
- Fibre 2.2g
- Protein 1.5g
- Salt 0.1g
