Aloo Tikka with Cucumber-Mint Raita

Name: Aloo Tikka with Cucumber-Mint Raita
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indian
Ingredients: ¼ medium cucumber, peeled and seeded; ½ bunch fresh mint, leaves only; ½ bunch fresh mint, leaves only; 1⅓ cups (300 g) plain soy yogurt; 1 pound (500 g) russet potatoes, boiled until soft; 1 medium red onion; ½ cup (50 g) bread crumbs; 1 jalapeño, chopped; 1 teaspoon ground coriander; ½ teaspoon ground cumin; 1 teaspoon salt; ¼ cup (60 ml) canola oil; 12 large romaine lettuce leaves

Preparation info

Makes
12
patties

Difficulty
Easy
Ready in
35 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

These Indian potato patties are terrific finger food. Rolled up in crunchy lettuce leaves and topped with cooling raita, they will disappear like magic.

Ingredients

For the Cucumber-Mint Raita

¼ medium cucumber, peeled and seeded
½ bunch fresh mint, leaves only

Asia
India
Starter
Side dish
Vegan

Method

To make the the raita, dice the cucumber and chop the mint. Combine them with the yogurt, mixing well. Season with the salt. Refrigerate until serving.
To make the tikka, peel the potatoes and cut into chunks. Mince the onion.
Place the potatoes, bread crumbs, jalapeño, coriander, cumin, and salt in a food processor and pulse until smooth. Fold in the