Spicy Potato Cakes (Aloo Tikki) with Sriracha Ketchup

Spicy Potato Cakes (Aloo Tikki) with Sriracha Ketchup

Adapted from Jamie Magazine

Ingredients

Makes 12 cakes (enough for 4)

Potato cakes

14 oz / 400 gr boiled potatoes, peeled and grated

1 teaspoon ground cumin

1 small onion, finely chopped

½ teaspoon chili powder

1 green chili, chopped

1 tablespoon grated fresh ginger

2 tablespoons chopped cilantro

1 ½ teaspoons fine grain sea salt

2 tablespoons vegetable oil

Sriracha ketchup

8 tablespoons ketchup (make your own ketchup with this recipe)

2 tablespoons Sriracha (make your own Sriracha with this recipe)

1 tablespoon raw organic honey

2 teaspoons freshly squeezed lime juice

2 teaspoons finely chopped fresh cilantro leaves

1 teaspoon white vinegar (or rice vinegar)

Directions

In a large bowl mix all the ingredients (except the oil) until well combined.

Scoop 2 tablespoons of potato mixture and shape into cakes about ½-inch thin and 2 inches wide.

Pat the cakes well and place in the refrigerator for at least 20 minutes to harden.

In the meantime make Sriracha ketchup. In a small bowl, whisk together ketchup, sriracha, honey, lime juice, cilantro, and vinegar in a small bowl. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Fry the cakes on both sides until the surface is crisp and golden brown.

Serve with Sriracha ketchup.