Enjoy these Indian potato patties, filled with peas spiced with fruity mango powder, with tamarind sauce and fresh coriander relish
Prep:40 mins
Serves 3 – 4
500g potatoes, Maris Piper or King Edwards, cut into even-sized chunks3 tbsp fresh breadcrumbs1 tbsp plain flour
STEP 1Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.STEP 2Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.STEP 3Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.STEP 4Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it’s completely encased. Flatten the ‘tikki’ so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.STEP 5Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see ‘goes well with’ below).
