"Aloo Tikkis with Coconut Chutney. It’s so simple but the flavors are mind blowing. and obviously vegan!! this dish is something that we eat a variation of at home every Saturday! so I loved that I could share a piece of my home with followers worldwide!"
Potato Patties with Coconut Chutney
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Recipe Intro From chefpriyanka
Craving something vegan that is easy to make? We got you with these incredibly delicous Indian inspired Potato Patties with a Coconut Chutney!! For more vegan snack recipes click here!
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- Recipe Card
Prep time 20mins
Cook time 15mins
Recipe Card
For the Potato Patties
ingredients
- 2 russet potatoes, boiled and mashed
- 1 teaspoon cumin powder
- 3 Thai green chillies, minced
- 1/2 cup cilantro, chopped, plus more for topping
- Kosher salt
- Black pepper
- Vegetable oil, for frying
- Coconut chutney, recipe below
For the Coconut Chutney
ingredients
- 1/2 cup fresh frozen grated coconut
- 1/4 cup plain coconut or almond yogurt
- 1/4 cup cilantro, stems and leaves
- 2 tablespoons unsalted roasted peanuts
- 1 Thai green chili, or serrano chile
- 1/2 inch piece of ginger, peeled
- Kosher Salt
For the Tadka
ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 4 curry leaves
For the Potato Patties and Tadka
Method
Step 1
To a bowl add, potatoes, Thai green chillies, cilantro, cumin, kosher salt and black pepper. Using a spoon or your hands mix until well incorporated.
Step 2
Using about 1/3 cup shape the potato mix into 1/2 inch round disks and set aside.
Step 3
Heat oil in a flat griddle on medium heat until shimmering, place potato patties and cook for 3 minutes on each side until golden brown. Transfer to platter. Serve immediately with coconut chutney.
For the Coconut Chutney and Tadka
Step 1
To blender add, grated coconut, yogurt, cilantro, peanuts, Thai green chili, ginger, kosher salt and 2 tablespoons water. Blend into a smooth paste.
Step 2
Heat oil in a small pan until shimmering. Add mustard seeds, curry leaves and sauté until spluttering. Pour this over the coconut chutney.