Potato tikkis are a beloved snack found all over India. My mother always made them at home, placed between bread to cut like a sandwich for school. We didn’t have sliced meat or cheese so I would have that for lunch. People also often make toasted sandwiches with it. Place the tikki between two slices of bread, put a little oil, ghee or butter in a pan and sear on both sides until crispy.
Everyone usually has some kind of potatoes and cabbage in the house, and for me this is the best way to use them up. I make this sweet potato version for my daughters and they love it. Serve with cabbage, apple and walnut salad for a heartier meal.
times
Preparation time: 20 minutes
Preparation time: 20 minutes
Serves
4
Ingredients
For the tikkis
- 500 g sweet potatoes, peeled and diced
- 100 g hispi cabbage, finely chopped
- 2 spring onions, finely chopped
- 1-2 small green chillies, finely chopped
- 1 tsp ground cumin
- ½ tsp chilli flakes
- 35g panko breadcrumbs
- about 50 ml of sunflower oil, enough to fry briefly
For the lettuce
- 200 g white cabbage, thinly sliced
- 1 green apple (unpeeled), cored and cut into small cubes or matchsticks
- 100 g walnuts, chopped into small pieces
- 25g caster sugar
- seeds from 8 green cardamom pods, crushed
- 100 grams of Greek yogurt
Method
1. Boil the potato pieces in a pan of salted water until soft but not mushy and drain.
2. Return the potatoes to the pan to steam dry and cool.
3. Meanwhile, mix the ingredients for the slaw.
4. Put the cooked potato pieces in a large bowl and mash them. Add the rest of the tikki ingredients, except the oil, to the bowl with half a teaspoon of salt and a teaspoon of ground black pepper and mix together.
5. Divide the mixture into 10-12 equal golf ball sized portions and flatten them slightly.
6. Heat the oil in a non-stick skillet over medium heat. Once the oil is hot, place the tikkis in the pan (in batches if necessary) and fry for 2-3 minutes on each side, until crispy and golden brown. Serve with the lettuce.