This recipe calls for Jalfrezi Spice Paste
Our authentic blend of aromatic spices including cumin, coriander, chilli and coconut for a beautifully balanced Jalfrezi dish.
Onion Potato Cakes - Pyaz Aloo Tikkis
A fantastic starter, I have included this in my 'Quick & Easy' Diwali menu, however it makes a great appetiser any time. The wonderful flavours of our Jalfrezi Spice Paste tastes superb with the potatoes and onions.... enjoy!
Ingredients
Serves 4 people
- 500g potatoes, peeled
- 4 tbsp vegetable oil
- 2 small red onions, finely sliced
- 40g watercress, roughly chopped
- 3 tbsp fresh coriander, roughly chopped
- 2 tbsp Patak’s Jalfrezi Spice Paste
- Juice of half a lime
- Lime wedges, to serve
- Salt and pepper
Method
- Cut the potatoes into even sized chunks, then cook in boiling salted water for 10 -15 minutes or until tender. Drain, then return to the pan and mash until lump free. Leave to cool.
- Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan, add the onion and sauté for a few minutes until softened. Wipe out the pan and set aside.
- In a bowl mix together the potatoes, fried onions, watercress, coriander, Patak’s Jalfrezi Spice Paste and lime juice. Season to taste.
- Divide the mixture into 8, then using wet hands shape the mixture into flat round patties.
- Heat the remaining vegetable oil in the non-stick frying pan.
- Fry the tikkis in batches for a few minutes on each side, until golden brown and cooked through.
- Serve with a wedge of lime.
-
Serves 4 people
- 500g potatoes, peeled
- 4 tbsp vegetable oil
- 2 small red onions, finely sliced
- 40g watercress, roughly chopped
- 3 tbsp fresh coriander, roughly chopped
- 2 tbsp Patak’s Jalfrezi Spice Paste
- Juice of half a lime
- Lime wedges, to serve
- Salt and pepper
-
- Cut the potatoes into even sized chunks, then cook in boiling salted water for 10 -15 minutes or until tender. Drain, then return to the pan and mash until lump free. Leave to cool.
- Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan, add the onion and sauté for a few minutes until softened. Wipe out the pan and set aside.
- In a bowl mix together the potatoes, fried onions, watercress, coriander, Patak’s Jalfrezi Spice Paste and lime juice. Season to taste.
- Divide the mixture into 8, then using wet hands shape the mixture into flat round patties.
- Heat the remaining vegetable oil in the non-stick frying pan.
- Fry the tikkis in batches for a few minutes on each side, until golden brown and cooked through.
- Serve with a wedge of lime.
