Low FODMAP Vegan Indian Potato Patties with Green Herb Chutney (Aloo Tikki)
How to Make It
Step 1
Peel the potatoes and dice them into quarters. Set them aside. Bring a large saucepan of water to a boil, add the potatoes to the water then cover the pan with a lid. Leave to simmer for 15-20 minutes, or until tender, and slide easily when picked up with a knife. Drain in a colander. Return to the pan with the lid on for a few minutes to dry out any excess water, and set aside. Add 2 tablespoons of olive oil to the potatoes. Use a potato masher to puree until smooth and creamy. Transfer to a large bowl.
Step 2
Finely chop the chives and set them aside. Add the garam masala, chili powder, chives, and ground almonds to the potatoes. Season with sea salt and a good grind of black pepper to taste.
Step 3
Use your hands or a wooden spoon to thoroughly combine all the ingredients together. Form into a ball. The mixture should be slightly firm and non-sticky. If it is sticky, it means the mixture is too moist, and best to add more almond flour or ground flaxseed.
Step 4
Divide the patty mixture into 8 equal pieces. With your hands, shape them into patties and place them on a tray. Leave to chill in the fridge for 15 minutes to allow the potato patties to cool and firm up slightly.
Step 5
Add the fresh cilantro, peppermint, garlic-infused oil, and lime juice to a small food processor, or blender and blitz together until smooth and creamy. If your sauce is a little dry, add a tablespoon of water and pulse again until desired consistency. Taste and adjust seasonings. Transfer to a serving bowl.
Step 6
Heat a large non-stick frying pan over medium heat. Once hot, add enough vegetable oil to coat the base. Add the patties to the pan taking care not to overcrowd the pan. Shallow fry the patties for 5-7 minutes until brown and crispy.
Step 7
Gently flip the patties over, being careful when doing so as they can be fragile, and fry for a further 5-7 minutes on the other side. Turn down the heat if they brown too quickly.
Step 8
Use a flat spatula to remove from the pan and repeat until all patties are cooked, adding more oil as needed. Place onto a serving dish. Drizzle with green herb chutney. Enjoy hot or cold.
Ingredients
- Mashed potatoes, prepared from fresh – 650 g
- Chives Fresh Or Raw Herb – 10 g
- Extra virgin olive oil – 2 tbsp
- Garam masala – 2 tsp
- Almond flour – 45 g
- Chili Powder – 0.5 tsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 20 g
- Peppermint, fresh – 30 g
- Lime Juice Raw – 2 tbsp
- Hot chili peppers, green, raw – 2 each – approx 4″ – 6″ long
- Garlic-Infused Extra Virgin Olive Oil (Low FODMAP) – 4 tbsp
- Ginger root, raw – 1 tbsp