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.