Potato and Corn Tikkis

Post 1605 of 1732

potato

Ingredients:
For the tikki:

4 medium potatoes peeled, boiled and mashed
1 cup corn kernels
1 tsp crushed red chilies
1/2 tsp red chili powder
1 1/2 tsp toasted, ground, coriander
and cumin seeds
1-2 tbsp canola oil
1 tsp Salt
1 egg
1/4 cup finely chopped cilantro
1 small onion chopped finely
1 medium green chili chopped and seeded
2 eggs (whisked)
panko bread crumbs
Oil – for shallow frying

For the Roasted Red
Pepper Sauce:
2 large whole red bell peppers
1 cup of yogurt
1 tsp cumin powder
2 cloves of roasted garlic
2 tbsp fresh coriander sea salt and pepper

Directions:
Preheat the oven to 350oF. Place the 2 red peppers on a baking sheet and place them in the oven. Bakethem for  15-20 minutes, turning once in the process. Place them in a glass bowl, and cover with plastic wrap. This will allow the steam from the peppers to separate the flesh from the skin. Set aside for a few minutes.

Place the mashed potatoes in a large mixing bowl, set aside. In a small sauté pan, add 1-2 tbsp of canola oil, and bring to a medium high temperature, add the onions and sweat them down, add the chopped green chili and cook for 2-3 minutes or until soft, add them to the potatoes. Next add the remaining ingredients except for the 2 whisked eggs and panko bread crumbs.

Once all the ingredients have been mixed through, prepare the tikkis by taking about a 1/4 cup of the mixture into your palm and rolling out round discs about 2” in diameter. Complete this with the remaining mixture (about 14 pieces), arrange on a large platter and chill for 30 minutes.

While the tikkis are chilling, prepare the sauce. Remove the roasted red peppers from the glass bowl. Remove the skin and seeds, discard. Place the red pepper pieces in a food processor or blender, puree. Now add the yogurt, coriander, roasted garlic, and salt. Blend through. (be careful not to over process or the yogurt will break and become too watery). Cover and chill until ready to use.

Set-up the breading station by place two bowls side by side with the whisked egg and panko bread crumbs. Now take the tikkis and dip them into the egg, then the panko bread crumbs and set aside until you are ready to fry.

Heat a shallow frying pan with cooking oil (just enough to cover the bottom of the pan) to a medium/medium
high temperature. Fry the tikkis in batches until golden brown turning once during the cooking process. Remove them from the oil and place them on an absorbent paper towel. To serve: Arrange them on a platter with the red pepper dipping sauce and enjoy!

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