Aloo Tikki with Sriracha Mayo

Serves 6
Time 30 minutes


Aloo Tikki
400g boiled unpeeled potatoes, cooled
4 cloves garlic, grated
1 tsp ginger, grated
1 tsp ground cumin
½ red onion, finely diced
1 long red chilli, finely chopped
½ bunch dill, chopped
2 spring onions, finely chopped
1 tbsp coriander, finely chopped
1 tsp cayenne pepper
1 tsp ground cumin
1 cup peas
½ cup breadcrumbs
½ cup extra virgin olive oil


Sriracha Mayo
2 tbsp tomato sauce
¼ cup Sriracha
1 tbsp honey
1 tbsp white vinegar
½ cup mayonnaise


Grate the potatoes into a large bowl with the garlic and ginger. Stir through the onion, chilli, dill, spring onion, coriander, cayenne and cumin. Mix everything together with your hands until combined, then gently fold through the peas and breadcrumbs.

Heat the olive oil in a large frypan over medium-high heat. Form the potato mixture into small tightly-packed patties and carefully place in the oil one by one. Fry for about 5-8 minutes on each side until golden and crispy.

To make the sauce, whisk together all ingredients in a small bowl.

Drain the aloo tikki on paper towel and serve with the sriracha mayo.