Spicy Potato Cakes (Aloo Tikki) with Sriracha Ketchup
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There are many different variations of potato cakes in the world.
There are potato latkes, potato pancakes, tater cakes, mashed potato cakes and then there are Aloo Tikkis.
Yeah, Aloo Tikkis.
I don’t know why, but the name makes me giggle.
Just like as a kid, hearing the teacher talk about Lake Titicaca made me giggle. Now that I’m thinking about it I still giggle at "Titicaca" like I did when I learned of that lake.
Titicaca...HA! Why is it so funny?
Anyways, back to Aloo Tikki. If you’re not familiar with it, Aloo tikki is a Indian/Pakistani snack made of boiled potatoes, onions and various spices.
"Aloo" means potato, while "tikki" means croquette/cake -> so there you have it Aloo Tikki = Potato Cakes, or better yet, Spicy Potato Cakes.
And let me tell you, these are anything but the average-sort-of-bland potato cakes we’re used to eat on this side of the pond.
To the opposite: these little suckers pack a wallop of flavor and they’re so delish you’re never going to make any other potato cake again.
Or maybe you will. It doesn’t matter though, as long as you give these a try.
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The potatoes are boiled, peeled, grated, then blended with onion, cumin, cilantro, chili powder, green chili, as well as some ginger. Shaped into patties and then fried to a golden crispy exterior while retaining a creamy, spicy delicious inside.
You can always boil potatoes just for making these Spicy Potato Cakes, but why strain yourself? Just make a little bit extra the next time you’re making mashed potatoes and kill two birds with one stone. You will never have better leftovers than these.
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Oh, one last word. I served this with Sriracha ketchup. Because, seriously, why not?
Spicy Potato Cakes (Aloo Tikki) with Sriracha Ketchup Print this recipe!
Adapted from Jamie Magazine
Ingredients
Makes 12 cakes (enough for 4)
Potato cakes
14 oz / 400 gr boiled potatoes, cooled, peeled, and grated
1 teaspoon ground cumin
1 small onion, finely chopped
½ teaspoon chili powder
1 green chili, chopped
1 tablespoon grated fresh ginger
2 tablespoons chopped cilantro
1 ½ teaspoons fine grain sea salt
2 tablespoons vegetable oil
Sriracha ketchup
8 tablespoons ketchup (make your own ketchup with this recipe)
2 tablespoons Sriracha (make your own Sriracha with this recipe)
1 tablespoon raw organic honey
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro leaves
1 teaspoon white vinegar (or rice vinegar)
Directions
In a large bowl mix all the ingredients (except the oil) until well combined.
Scoop 2 tablespoons of potato mixture and shape into cakes about ½-inch thin and 2 inches wide.
Pat the cakes well and place in the refrigerator for at least 20 minutes to harden.
In the meantime make Sriracha ketchup. In a small bowl, whisk together ketchup, sriracha, honey, lime juice, cilantro, and vinegar in a small bowl. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Fry the cakes on both sides until the surface is crisp and golden brown.
Serve with Sriracha ketchup.
Nutrition facts
One serving (about 3 cakes) yields 138 calories, 7 grams of fat, 15 grams of carbs, and 3 grams of protein.
In a large bowl mix all the ingredients (except the oil) until well combined.
Scoop 2 tablespoons of potato mixture and shape into cakes about ½-inch thin and 2 inches wide.
Pat the cakes well and place in the refrigerator for at least 20 minutes to harden.
In the meantime make Sriracha ketchup. In a small bowl, whisk together ketchup, sriracha, honey, lime juice, cilantro, and vinegar in a small bowl. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Fry the cakes on both sides until the surface is crisp and golden brown.
Serve with Sriracha ketchup.
Nutrition facts
One serving (about 3 cakes) yields 138 calories, 7 grams of fat, 15 grams of carbs, and 3 grams of protein.
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