Got leftover potatoes in the fridge? Turn them into these delicious aloo tikka patties!
- ⅓ cup yellow split peas, rinsed
- 3 large potatoes, peeled, chopped
- ½ cup besan flour (or plain flour)
- ⅓ cup tikka masala paste
- 2 tbsps mint, chopped
- 1 tbsp lemon juice
- ¼ cup vegetable oil
- Tomato and mint salsa, to serve (see tip)
- ½ cup tamarind concentrate
- ½ cup water
- 2-3 tbsps brown sugar
- 2 tsps ginger, grated
- 1 tsp ground cumin
Place peas in a bowl, cover with water. Soak 40 mins. Drain. Place peas in medium saucepan, cover with cold water. Bring to boil on high. Reduce heat to low and simmer 10-15 mins until just tender. Drain.
Meanwhile, boil potatoes in a saucepan of water 12-15 mins until tender. Drain, mash, cool.
In a bowl, combine potato, flour, tikka paste, herbs, lemon juice and peas. Mould heaped teaspoons into balls, then flatten to form patties. Chill until ready to cook.
In a small saucepan, combine tamarind, water, sugar, ginger and cumin. Stir over low heat until sugar dissolves, then bring to boil. Remove from heat, keep warm.
Heat oil in pan on medium. Fry patties in 4 batches 1-2 mins each side, until golden. Drain on paper towel. Serve with tamarind sauce and salsa.
Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Luisa Dewal