Aloo Tikki: Indian-Style Potato Cakes

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* Exported from MasterCook *

 

Aloo Tikki: Indian-Style Potato Cakes

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 37

Serving Size : 20 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3 cups boiled russet potatoes -- mashed

(with no milk or seasoning)

1 cup reduced-fat firm regular tofu -- mashed

3 tablespoons fresh cilantro or parsley -- chopped

3 tablespoons pickled jalapenos -- chopped

1 tablespoon lemon juice

2 teaspoons fresh ginger -- minced

1 teaspoon salt -- to taste, up to 2

1/4 teaspoon turmeric

 

This is a delectable way to serve the common potato. The traditional way

is to mix the potatoes with panir, a homemade Indian curd cheese. But here

we substitute mashed, firm tofu, with excellent results.

 

Mix all of the ingredients in a medium bowl, mashing well with your

fingers. Heat a couple of heavy, lightly oiled skillets over medium-low

heat. With wet hands, form the mixture into 20 to 24 patties. (If the

mixture is too loose, add a few tablespoons of chickpea flour.) Cook the

patties until nicely browned on the bottom, then turn them over and brown

the other side. Repeat with any remaining patties. Serve the patties hot

with chutney.

 

Makes 20 to 24 patties

 

Per patty: Calories: 29, Protein: 1 gm., Fat 0 gm., Carbohydrates: 5 gm.

 

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