My favourite savoury snack growing up in India was Aloo Tikki or Indian potato cakes, particularly the ones made by my Dadiji / Grandma. Mashed potatoes mixed with spices and bread crumbs and fried to a perfect golden brown – I mean, need I say more?! I’d get home from school and wish with all my heart that those crisp, pillowy delights were waiting for their rightful devourer. Sometimes I’d get lucky and most of the time, I’d get a plate of fruit, but regardless of the frequency, the deliciousness and joy of those potato cakes has remained etched in my memory.
If you’ve been reading my recent posts, you’ll know that I’m currently (and probably will be forever more) obsessed with the potato. First I talked about why potatoes are a kid superfood and here, I got all geeky and excited about why cooked and cooled potatoes are essentially the new kale.
So yes, you can go ahead and call me the potato lady. I’ll accept the moniker.
Today I present a nutritious version of my beloved childhood potato cake that is ideal for the lunchbox and the family table. Cooled in the lunchbox, these energising patties provide resistant starch that feed the friendly bugs in our colon, promoting digestive and overall health and vitality. Enjoyed hot or cold, they are brimming with complex carbohydrate for sustained energy as well as B and C vitamins, highly absorbable minerals, complete protein and fibre. Spiced lightly with digestion boosting and iron-rich cumin, anti-inflammatory and anti-cancer turmeric and anti-bacterial cilantro, these are ‘I can’t believe it’s good for me’ delicious. I hope your kids love them as much as we do.
Spiced Potato Patties
Baby led weaning, Toddler, Kid, Adult
12 3 inch diameter patties (you can freeze the uncooked patties for later)
For the potato cakes
6 Russet or Yukon Gold Potatoes, peeled and quartered
3 slices whole wheat bread, crust removed
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
1/8 cup loosely packed coriander leaves, finely chopped
Juice of 1/2 a lime
Coconut oil for frying
For the sauce
1/2 cup plain Greek yoghurt
1/2 tablespoon olive oil
1/4 teaspoon cumin powder
Salt to taste
1/2 teaspoon sugar
Place the potatoes in a pot of water and bring to a boil. Add a tablespoon of salt and reduce to a simmer. Cook potatoes until fork tender but not mushy, about 10 minutes. Drain and set aside to cool.
Dunk the bread slices in water for 10 seconds. Remove and squeeze out all the water. Break up into pieces and add to a mixing bowl. Add the cooled potatoes, spices, chopped coriander, lime and salt to taste and mix well. Taste and adjust seasoning.
Mould the mixture into 3 inch diameter patties. At this point, you can freeze for later use or store in the fridge for up to 24 hours.
Mix all the sauce ingredients and set aside.
To cook the potato cakes, fill a non-stick pan with coconut oil about 1/4 inch deep and heat on medium high until shimmering. Fry the cakes, 5 minutes on each side, until golden brown. Drain on a paper towel and serve with a dollop of the yoghurt sauce as a side to grilled chicken or fish or with your favourite veg or of course, pack in the lunchbox for a delicious, kid-approved meal.