For Father’s day, the girls, and I bought Adam a portable grill, and what a fantastic gift it turned out to be! We have enjoyed several picnics at the beach; nothing better than fresh food cooked off the grill, and kids running around happily in the sunshine!
Lately my brain has been on outdoor cooking mode as I’ve been trying to dream up meals that can be enjoyed outside. We have had several successful dinners; vegetable skewers with Greek rice, roasted vegetables, hummus, and Turkish bread, veggie burgers, and more.
These Crispy Potato Cakes or Aloo Tikki, are my Indian inspired portable meal. They are a quintessential Indian street food; a spiced potato cake fried to perfection served with a dipping sauce on the side. Crispy on the outside, and creamy on the inside, so delicious!
To cook them on the grill, we used a baking sheet with a bit of oil, and simply flipped them when they were crispy, and golden. These could also easily be cooked in the oven, or on a pan.
Of course a good tikki needs a proper dipping sauce. We dipped ours in a tamarind sauce purchased from an Indian grocery store, and a spicy cilantro chutney that my Mom brought (recipe to come!). If you don’t have access, or time for these sauces, don’t worry! Ketchup, hot sauce, BBQ sauce, or any of your favorite condiments will also work.
- 8 russet potatoes, peeled, and quartered
- 2 cups frozen peas, cooked according to the package
- 1 ½ cups shredded paneer
- ¼ cup lemon juice
- ¼ cup rice flour
- 1 bunch cilantro, finely chopped
- 6 green onions, finely chopped
- 1 tbsp cumin, crushed into a fine powder
- 1 tbsp garam masala
- ½ tbsp ajwain
- 1 tsp chili powder
- salt to taste
- corn meal, for rolling
- grapeseed oil for cooking
- In a large pot, boil the potatoes until they are knife tender. Drain, and place into a large bowl.
- Mash the potatoes while they are hot. Mash until only small chunks remain.
- Add the shredded paneer, lemon juice, green onions, cilantro, cumin, garam masala, ajwain, chili powder, and salt. Stir to combine. Taste, and adjust seasoning as desired.
- Sprinkle on the rice flour, and stir to combine.
- Add the cooked, and drained peas, and stir them in gently.
- Using a ½ cup measure, scoop up the potato filling. Roll the measured filling into a ball with your hands. Roll the ball in corn meal, and flatten slightly. Set aside on a pan lined with parchment paper.
- Heat a pan with oil. Fry patties until they are golden, and then flip. Be careful when flipping as the patties can be delicate when they haven’t had a chance to crisp. When they are crispy, and golden on both sides they are ready.
- Serve warm, with a dipping sauce. To make it a complete meal, serve with a chickpea or bean salad on the side.
-This recipe makes 24, ½ cup patties. To freeze leftovers, precook them, leave them to cool, and then freeze them on pan. Once they are frozen, transfer them to a freezer bag. To reheat, heat them in the oven at 350°F until warmed through.
-To make smaller patties, use a ¼ cup measure to scoop the filling