I was watching Rick Stein on one of those Saturday Kitchen clips the other day, and I happened to notice that he’d made little potato cakes to go with a fish dish. I wanted something to go with my lamb madras, and these (with some Indian tweaks) seemed just right. I was amazed how good they were for something thrown together on the fly! Very tasty.
Aloo tikki (makes about 15):
2 large baking potatoes
¼ teaspoon turmeric
¼ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon coriander
1 egg, beaten
100g sesame seeds
- Bake the potatoes for an hour or until a skewer comes out clean and easy. Leave to cool.
- When cool, scoop out the flesh into a bowl and add the spices and a good helping of salt. Form into small ping-pong balls and leave in the fridge to harden slightly.
- When ready, coat the potato balls in egg and roll in sesame seeds until well-coated. Fry gently in a little oil until browned on all sides.