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5.0 from 3 votes

Pakistani Potato Cakes (Aloo Tikki)

These lovely Pakistani Potato cakes are seasoned with herbs and spices. They make a tasty snack or potato side dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Course: Side Dish , Snacks
Cuisine: Pakistani

Ingredients

  • 2 1/4 lb yukon or russet potatoes peeled
  • 1 tsp cumin seeds
  • 2 shallots minced
  • 1 small bunch cilantro finely chopped
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper
  • salt to taste
  • 3 eggs beaten
  • canola or grape seed oil for frying

Instructions

    Cup of Yum
  1. Boil potatoes in the water until soft. Drain and set aside.
  2. In a small skillet, toast the cumin seeds until fragrant and lightly browned.
  3. Mash potatoes in a large mixing bowl, add cumin seeds, shallots, cilantro, chili flakes, pepper and salt. Mix well with a spoon. Form the potato mixture into patties, about 2-1/2" in size.
  4. Heat oil in a skillet over medium low heat. Coat the potato cakes with beaten eggs and place on a heated skillet pressing down gently. Fry them until golden brown on the outside, about 3 minutes. Turn over and fry the other side.
  5. Serve warm or at room temperature.