Potato Patties with Coconut Chutney
"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!"
-- @chefpriyanka
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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Prep time 20mins
Cook time 15mins


For the Potato Patties

  • 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

  • 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

  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 4 curry leaves

For the Potato Patties and Tadka


  • 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.