Aloo Tikki with Coriander and Mint Chutney

cook 30 mins
  • 750 g (1 1/2 lb) potatoes, peeled and cut into chunks
  • 4 tablespoons chopped fresh coriander
  • 2 teaspoons finely grated fresh root ginger
  • 2 1/2 teaspoons garam masala
  • 1 green chilli, chopped and deseeded
  • 75 g (3 oz) frozen peas, defrosted
  • 100 g (3 1/2 oz) frozen spinach, defrosted
  • 2 tablespoons chopped mint
  • 200 ml (7 fl oz) plain yogurt
  • 2 teaspoons lemon juice
  • 75 g (3 oz) fresh breadcrumbs
  • 2–3 tablespoons plain flour
  • vegetable oil, for shallow frying
  • salt and pepper
  • Cook the potatoes in a large saucepan of lightly salted boiling water for about 10 minutes or until just tender. Drain well.
  • Meanwhile, mix half the coriander with the grated ginger, garam masala, chopped chilli and peas. Place the spinach in the middle of a clean tea towel, bring up the edges and twist the spinach in the tea towel over a sink to squeeze out the excess moisture. Add to the bowl of spices, season generously with salt and pepper and mix well to combine. Set aside.
  • To make the chutney, mix the remaining coriander with the mint, yogurt and lemon juice, season to taste and set aside.
  • Add the potatoes to the spinach and peas, and mash well to combine. Add the breadcrumbs and mix thoroughly to form a soft dough mixture. Form into 20–24 small patties and dust in the flour.
  • Heat the oil in a large frying pan and shallow fry the patties for 3–4 minutes, turning once, until crisp and golden. Drain on kitchen paper and serve with the chutney.
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