I made these potato cakes for get together a friend was having. She was expecting about 7 to 8 women and wanted me to make some snacks for the ladies. My initial thought was to make some chicken tikkas but then we realized some of the women were vegetarian. Instead of making two separate dishes, I decided to do a vegetarian one.
After doing a lot of thinking, I came up with these potato cakes. I grew up eating these on the streets of Delhi, India. They are called ‘Aloo Tikki‘(aloo means potatos and tikki is like a cutlet or croquette). The typical ones include boiled potatoes, onions, cilantro, etc and are served with a green chutney.
I decided to make a potato mixture with onion, ginger, green chilies as well as some bread crumbs and a sharp cheddar cheese. The cheese made the cakes soft and gooey on the inside. I also added flavorful dill and cilantro into the mix.
These cakes are great to serve as appetizers or a light meal. A nice salad and green chutney on the side is an ideal lunch.
- 4 to 5 large yellow potatoes, peeled and cut into 1 inch pieces
Bring the potatoes and water to a boil and cook till the potatoes are fork tender- about 15 minutes. Drain and mash the potatoes till smooth. Keep aside in a large mixing bowl.
- 1 tablespoon extra light olive oil
- 1 medium onion, chopped
- 1 tablespoons ginger, grated
- 1 serrano chili, chopped
- 1 teaspoon roasted cumin seeds, crushed
- 2 teaspoons coriander powder
- 2 teaspoons garam masala
- ½ cup cilantro, chopped
- 1/3 cup dill, chopped
- 1 cup panko breadcrumbs
- 1 cup sharp cheddar cheese, shredded
Heat a medium frying pan and add the olive oil. Add the cumin and onion. Saute on medium heat for 2 minutes. Add the ginger and chili. Saute for 3 to 4 minutes and turn the heat off.
Add the onion mixture to the mashed potatoes. Mix well and let cool. Add the coriander, garam masala, cilantro, dill, breadcrumbs and cheese. Mix well with fingers and taste for seasonings.
Take a 1/3 cup measure and form the potato cakes. Place on a lined cookie sheet.
- 1 cup extra light olive oil
Heat the oil in a non-stick frying pan. Saute the cakes for 5-6 minutes on each side or until golden brown.
Serve with cilantro chutney.