Vegan Aloo Tikki

Indian-inspired potato cakes that can be served with a mouth-watering, simple Green Chutney. The Aloo Tikkis are crispy on the outside, tender on the inside, and perfectly spiced. No need to order Indian after eating these delights.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer

Cuisine: Indian

Keyword: 10 ingredient or less, dairy-free, egg-free, fall, recipes, refined sugar-free, spring, summer, vegan, winter

Servings: 10 cakes

Ingredients

2 pounds yukon gold potatoes

(scrubbed clean, peeled + halved)
⅓ cup onion diced
¾ cup green peas boiled or thawed if frozen
½ cup bread crumbs for coating/optional
¼ cup all-purpose flour
2 tbsp vegan butter plus more for frying
2 tsp curry powder
⅛ tsp ground cardamon
½ tsp salt
½ tsp pepper
½ tsp ground cumin
½ tsp garam masala
½ tsp ground coriander
½ tsp turmeric
½ tsp chili powder

Instructions

Bring water to boil in a large pot and add potatoes. Cook potatoes completely covered in water for 15-20 minutes or until fork tender. Drain and set aside. Let cool. If you prepare chutney, prepare as indicated below while potatoes cool off.
Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, being careful not to overmix. Taste and adjust seasonings if needed.
Add peas, onion and flour and mix once more. Then scoop out about 1/4 cup measurements and form into patties.
Season the top part of the cakes with another pinch of salt, pepper and curry powder. If using bread crumbs sprinkle on top and gently press to adhere.
Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.
Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.