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Pakistani Potato Cakes (Aloo Tikki)

Pakistani Potato Cakes (Aloo Tikki)

Print Recipe
These lovely Pakistani Potato cakes are seasoned with herbs and spices. They make a tasty snack or potato side dish.
Course Side Dish, Snack
Cuisine Pakistani
Diet Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Keyword aloo tikki, cilantro, cumin seed, pakistan potato cakes, Pakistani food, Pakistani potato cakes, Potato, potato cakes, potato fritter
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Holly Ford

Ingredients

  • 2 1/4 lb yukon or russet potatoes peeled
  • 1 tsp cumin seeds
  • 2 shallots minced
  • 1 small bunch cilantro finely chopped
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper
  • salt to taste
  • 3 eggs beaten
  • canola or grape seed oil for frying

Instructions

  • Boil potatoes in the water until soft. Drain and set aside.
  • In a small skillet, toast the cumin seeds until fragrant and lightly browned.
  • Mash potatoes in a large mixing bowl, add cumin seeds, shallots, cilantro, chili flakes, pepper and salt. Mix well with a spoon. Form the potato mixture into patties, about 2-1/2" in size.
  • Heat oil in a skillet over medium low heat. Coat the potato cakes with beaten eggs and place on a heated skillet pressing down gently. Fry them until golden brown on the outside, about 3 minutes. Turn over and fry the other side.
  • Serve warm or at room temperature.