Aloo Tikki, Indian Potato Cakes

My local greengrocer gives me bags of vegetables past their best for my compost bin, and I currently have a surfeit of potatoes. A friend lent me a book called 'Potato', with just potato recipes. But an Instagram post gave me the inspiration to find a recipe for Aloo Tikki, Indian Potato Cakes with Coriander Relish.

Serves 4, as a light lunch

1kg floury potatoes
1 red onion, peeled and thinly sliced

1 large garlic clove, peeled and crushed

2.5cm root ginger, finely grated

1 green chilli, deseeded and finely chopped

1tsp mustard seeds

100g frozen peas or wilted spinach

1 tsp Garam Masala

1 tsp turmeric

Juice of 1/2 lemon

4 tbsp plain flour (gluten free flour can be used instead)

2 tbsp sunflower oil, for frying

Coriander Relish 

50g fresh coriander 

1/2-1 green chilli, seeds removed

2cm root ginger, roughly chopped

1/2 tsp ground ginger

1 tsp lemon juice

1-2 tsp water

Large pinch of salt

The Guardian recipe I based my potato cakes on, How to cook the perfect aloo tikki, recommends boiling potatoes whole in their skins. My potatoes were quite blemished (hence being destined for compost) so I had to peel. It also said add the turmeric to the cooking water. I did, and regretted it later when draining the potatoes, as our white kitchen sink is now pale yellow. I also doubled the amount of potato to make this into more than just a snack.

Boil the potatoes hole until tender in salted water. This took about 20 minutes. Drain then return to the hot pan to steam, dry out, and cool whilst you prepare the other ingredients.

Fry the onion over a medium heat in 1 tbsp for 20 minutes or so until caramelised, then add the garlic, chilli, ginger, mustard seeds, and turmeric. Stir and cook for a few minutes, then add the peas or spinach. If using spinach, squeeze as much water out as you can then roughly chop before adding to the pan. Add the garam masala, stir, and turn off the heat.

Mash the cooled potatoes as best you can. It is harder than making mash, as you have no milk or butter to soften the mixture! Then stir the spinach mixture, lemon juice and flour through thoroughly.

Divide into 8 equal portions and shape into patties. Ideally chill in the fridge for an hour or so to firm up, but this is not essential.

Make the coriander relish whilst the potato cakes are chilling or frying.  Put all the relish ingredients into a liquidiser/smoothie maker and whizz until smooth.

To cook, heat the oil in a non stick frying pan over a medium high heat. Fry the potato cakes for about 5 minutes a side until golden brown, turning carefully with a fish slice 

Serve hot or cold with the coriander relish.

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