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Potato Tikki

Method

  • Preheat oven to 190°C.
  • Wrap the potatoes, individually, in kitchen foil and cook in the oven until tender. Remove, allow to cool and then peel, grate and season.
  • In another bowl, combine the goat's cheese, coriander and ginger with the chilli and a squeeze of lemon juice.
  • Form the grated potato into balls.
  • Then make an indentation in each potato ball, fill with the goat's cheese mixture, fold potato back over and flatten a little to form patties.
  • Place seasoned flour in one bowl, the egg mixed with milk in another, and the crumbs in a third.
  • Flour the patties, toss in the egg wash and crumb.
  • Then fry the balls in hottish oil, in batches, and drain well on kitchen paper towels.
  • Combine the yoghurt with ¼ very finely chopped cucumber, a good squeeze of lemon juice and 1 tbsp chopped coriander.
  • To serve, arrange the remaining cucumber finely sliced on individual plates, top with a patty and place a dollop of the yoghurt mixture on top.

Ingredients

  • 1 kg large potatoes
  • sea salt & freshly ground pepper
  • 1-2 packets soft goat's cheese
  • 3 tbsp chopped coriander
  • 1 heaped tspn grated ginger
  • 1 small red chilli, seeded & finely sliced (optional)
  • 1 lemon plain flour
  • 1 egg
  • ¼ cup milk Panko crumbs (Japanese breadcrumbs)
  • vegetable oil
  • plain yoghurt
  • 1 telegraph (continental) cucumber

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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