Amla and Beetroot Tikki
Beetroot and Gooseberry Potato cakes
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Marinade 30 mins
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Cook 5 mins
Sweet and tangy potato cakes flavoured with beetroot and Indian gooseberries
Hari says
These are a great way to use fresh beetroot and gooseberries or 'amla' to make a wonderful alternative to aloo tikki's. The vivid purple colour looks amazing on the plate but more then that they have a delicate sweetness combined with the sharp, tang of the amla which is just delicious. They taste fresh and new perfect for a summer side dish. They can also be coated in chickpea flour and fried too.
- Ingredients
- Method
- 1 tbsp oil
- 1 onion, finely chopped
- 1 chilli, chopped
- 1 tsp red chilli powder
- juice for half lemon
- 1 tsp garam masala
- 2 beetroots, boiled and mashed
- 1 tsp salt
- 6 amla (indian gooseberries), grated
- 3 potatoes, boiled and mashed
- oil for frying
- pinch of fresh coriander
Method
- Heat the oil in a frying pan and add the onion and sauté till lightly browned.
- Stir in the mashed beetroot and saute until the mixture dries out a little.
- Add the chilli, chilli powder, lemon juice and garam masala and stir through.
- Add the grated potatoes and amla, stir the mixture and remove from the heat.
- Refrigerate for about half an hour.
- Put a little oil on your hands and divide the mixture into equal portions (about 8). Make small round patties or tikkis with each portion.
- Heat the oil in a frying pan and cook each tikki for about 2-3 minutes on each side until they become crisp and golden on each side. Sprinkle with fresh coriander and serve
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 277 |
| Fat (g) | 5 |
| of which saturates (g) | 46 |
| Carbohydrates (g) | 63 |
| of which sugars (g) | 33 |
| Fibre (g) | 7 |
| Protein (g) | 1 |
| Salt (mg) | 660 |
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