makes
24
prep
15 minutes
cook
55 minutes
difficulty
Easy
makes
24
serves
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
The tamarind sauce can be made a few days ahead and stored in a sealed container in the fridge until required; but bring it back to room temperature to serve.
Ingredients
- 110 g (4 oz/¾ cup) frozen corn kernels, blanched
- 50 g (1¾ oz/⅓ cup) cooked peas
- 2 large boiled potatoes, about 600 g (1 lb 5 oz) in total
- 100 g (3½ oz/1 cup) dry breadcrumbs
- 1 tsp garam masala
- ½ tsp chopped chilli
- 2 garlic cloves, crushed
- ½ tsp finely chopped ginger
- small handful of coriander (cilantro) leaves, finely chopped
- vegetable oil, for shallow-frying
Tamarind sauces
- 1 tbsp vegetable oil
- 1 tsp ground ginger
- 1½ tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp cayenne pepper
- 1 tsp garam masala
- 275 g (9½ oz/1¼ cups) sugar
- 60 ml (¼ cup) tamarind purée
Raita
- 250 g (9 oz/1 cup) Greek-style yoghurt
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 small cucumber, grated and strained
Instructions
1. To make the tamarind sauce, heat the oil in a saucepan over medium heat. Add the ginger, cumin seeds, fennel seeds, cayenne pepper and garam masala and stir for 1–2 minutes, or until the spices are aromatic.
2. Pour in 500 ml (2 cups) water, then add the sugar and tamarind purée, stirring to combine. Increase the heat and bring to the boil, then reduce the heat and simmer for 40 minutes, or until the mixture coats the back of a spoon. Remove from the heat and set aside to cool completely.
3. Combine the raita ingredients in a small bowl. Mix together with a spoon, then cover and set aside in the fridge until required.
4. To make the tikkis, put the corn, peas and potatoes in a mixing bowl and roughly mash using a potato masher. Stir in the breadcrumbs, garam masala, chilli, garlic, ginger and coriander, mixing thoroughly. Season with salt and freshly ground black pepper.
5. Scoop out two tablespoons of the mixture into your hand and form into a round patty. Place on a lined baking tray and repeat with the remaining mixture.
6. Heat 1 cm (½ in) of vegetable oil in a large frying pan over medium– high heat. Working in batches, cook the tikkis for 4 minutes on each side, or until golden. Drain on paper towel.
7. Transfer to a serving plate and serve immediately with the raita and tamarind sauce.
Recipe from Eat Plants, Be Happy by Caroline Griffiths and Vicki Valsamis, Smith Street Books, RRP$39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The tamarind sauce can be made a few days ahead and stored in a sealed container in the fridge until required; but bring it back to room temperature to serve.
