PREP : 30 mins
COOK : 10 mins
These green broccoli cakes are a
wonderful alternative to the humble aloo tikki (potato cakes).They have a
lovely light flavour and look bright and vibrant too. The spiced broccoli
mixture is so delicious I sometimes have that as a little side dish on its own
too.
I think it's a great way to get
some greens into the kids too especially if you let them make their own patty
(and you might want to give the chillies a miss too). Very simple to make just shred the broccoli
add a few spices and stir through with some potatoes. They are a lovely way to
get kids eating up their greens too, just miss the chillies out.
The broccoli is finely chopped
and cooked with ground cumin, coriander and some chaat masala for some zing
(you can add a squeeze of lemon juice instead). Cooked fluffy potatoes are then
stirred into the spiced broccoli mixture and then you make some little patties.
I like to pan fry these on a
gentle heat to get a wonderful crisp brown colour to them. They are fairly
delicate so don't fry too many in the same pan. They are great with a chilli tomato chutney as a fun little starter.
Ingredients
500g broccoli
4 medium potatoes, washed with
skin on
1 tbsp oil
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp salt
2 green chillies, finely chopped
½ tsp turmeric
1 tsp chaat masala
3 spring onions
handful fresh coriander
Method
Place potatoes with the skin on
into a pan and cover with cold water and bring to the boil. Reduce the heat and
leave to cook gently until soft. Drain and cool.
Once cooled, peel the skin off
with your fingers and discard. Grate the potatoes into a bowl and set to one
side.
Chop the broccoli florets so they
finely shredded.
Heat a frying pan and toast the
cumin and coriander seeds until they become fragrant, remove and set to one
side to cool then grind to a powder.
Heat a large frying pan and add 1
tbsp oil add the shredded broccoli. Toss to start it cooking and add the
coriander and cumin powder.
Add the salt, turmeric, green
chillies and chaat masala.
Remove from the heat and leave to
cool.
Add some of the potatoes in and
mix it all together add more potatoes until the mixture hs combined.
Add the fresh coriander and the
spring onions. You should end up with a lovely thick mixture. Check the
seasoning adjust if required.
Wet your hands, to stop the
mixture sticking to your fingers and take a ball mixture. Shape into patties or
tikki, roughly 7cm in diameter and about 2cm thick.
Repeat until they are all made.
Place in the fridge until you are ready to cook them.
Heat a frying pan or tava and
place the tikki on for 2-3 minutes until they turn a lovely brown colour.
Turn
the tikki and cook the other side too.
These are very delicate so be
gentle. Remove and place on a baking sheet and keep warm in the oven until you
are ready to serve them.
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