Broccoli Tikki
Hari Gobi Tikki
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Heat
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Serves
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Dietary Info
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Prep 30 mins
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Cook 10 mins
Spicy broccoli cakes
Hari says
These green broccoli cakes are a wonderful alternative to the humble aloo tikki (potato cakes).They have a lovely light flavour and look bright and vibrant too. The spiced broccoli mixture is so delicious I sometimes have that as a little side dish on its own too.
I think it's a great way to get some greens into the kids too especially if you let them make their own patty (and you might want to give the chillies a miss too). Very simple to make just shred the broccoli add a few spices and stir through with some potatoes. They are a lovely way to get kids eating up their greens too, just miss the chillies out.
The broccoli is finely chopped and cooked with ground cumin, coriander and some chaat masala for some zing (you can add a squeeze of lemon juice instead). Cooked fluffy potatoes are then stirred into the spiced broccoli mixture and then you make some little patties.
I like to pan fry these on a gentle heat to get a wonderful crisp brown colour to them. They are fairly delicate so don't fry too many in the same pan. They are great with a chilli tomato chutney as a fun little starter.
- Ingredients
- Method
- 500g broccoli
- 4 medium potatoes, washed with skin on
- 1 tbsp oil
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp salt
- 2 green chillies, finely chopped
- ½ tsp turmeric
- 1 tsp chaat masala
- 3 spring onions
- handful fresh coriander
Method
- Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.
- Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and set to one side.
- Chop the broccoli florets so they finely shredded.
- Heat a frying pan and toast the cumin and coriander seeds until they become fragrant, remove and set to one side to cool then grind to a powder.
- Heat a large frying pan and add 1 tbsp oil add the shredded broccoli. Toss to start it cooking and add the coriander and cumin powder.
- Add the salt, turmeric, green chillies and chaat masala.
- Once the broccoli has softened (about 6-7 minutes), remove the mixture from the heat and leave to cool.
- Add some of the potatoes in and mix it all together add more potatoes until the mixture has combined.
- Add the fresh coriander and the spring onions. You should end up with a lovely thick mixture. Check the seasoning adjust if required.
- Wet your hands, to stop the mixture sticking to your fingers and take a ball mixture. Shape into patties or tikki, roughly 7cm in diameter and about 2cm thick.
- Repeat until they are all made. Place in the fridge until you are ready to cook them.
- Heat a frying pan or tava and place the tikki on for 2-3 minutes until they turn a lovely brown colour. Turn the tikki and cook the other side too.
- These are very delicate so be gentle. Remove and place on a baking sheet and keep warm in the oven until you are ready to serve them.
Served with
These make a great starter dish served with a dollop of warming chilli tomato chutney.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 262 |
| Fat (g) | 4 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 51 |
| of which sugars (g) | 5 |
| Fibre (g) | 7 |
| Protein (g) | 9 |
| Salt (mg) | 676 |
Maureen
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