Vegan Richa's Indian Kitchen
Prep: 45 minutes | Active: 20 minutes | Inactive: 10 to 20 minutes | Makes 10 to 12
Tikkis are cutlets or patties usually made with potatoes, veggies, onions, chile, spices and such. The prep time includes the time it takes to cook the potato and quinoa, but if you have cooked potato and quinoa on hand, the patties can be ready in minutes. These patties are best when pan-fried. Serve with your favorite chutney.
© 2018 Richa Hingle · Reproduced with permission. · (Recipe and photo from Vegan Richa’s Indian Kitchen, copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.)
- Marni C. added Potato Quinoa Patties to Food 15 Nov 21:10
- Randi D. added Potato Quinoa Patties to Recipes 20 Oct 02:21
- Alecia B. favorited Potato Quinoa Patties 03 Oct 07:03
- Kate A. favorited Potato Quinoa Patties 27 Sep 01:15
- Vegan Heritage Press published her project Potato Quinoa Patties 25 Sep 06:00
You Will Need
In a large bowl, combine the cooked potatoes and quinoa. Mash well to mix.
Add the onion, chile, cilantro, ginger, carom seeds, cayenne, coriander, Indian black salt, salt, and oil. Mix well, taste, and adjust salt and spice. Add breadcrumbs if the mixture is too sticky or moist to help shape into patties. Make 3-inch patties by hand, or using a cookie cutter.
To panfry: Heat 1 teaspoon of oil in a large skillet over medium-high heat. Spread the oil by tilting the skillet. Place several patties in the skillet, making sure they don’t touch, and cook 6 to 8 minutes each side, or until golden brown. Remove from the skillet and place on a plate. Repeat with the remaining patties.
To bake: Preheat the oven to 425°F. Place the patties on a parchment-lined baking sheet. Lightly brush oil on the patties. Bake for 15 minutes. Broil for 2 minutes, and flip the patties. Lightly brush or spray with oil and broil for 2 minutes.