These gorgeous little flat tiki’s or cutlets make out of mashed sweet potato and Maris Piper potato are quick, easy and can even be made up with left over mash – Add an exquisite Asian combination of mint and cumin bring freshness and a Pakistani touch to these cutlet style punchy little delights. We always have them with a spicy green coriander and coconut chutney (coming soon)….
These are great to make with little ones – they love shaping the mash into wonky cutlets, but they taste as good, if not better! They’re also a healthy snack for kids! Great sandwich filling with some salad and spicy tomato ketchup!
2 large Maris Piper potatoes, peeled, boiled and mashed
2-3 large Orange flesh sweet potatoes, peeled, boiled and mashed
1 tbsp whole cumin, dry roasted in a pan then crushed in mortar and pestle
1/2 cup of chopped mint leaves
3/4 cup chopped coriander leaves
1/4 – 1/2 tsp red chili powder (optional)
Juice of half a lemon
Salt to taste
1 egg, beaten to coat cutlets / tiki’s
2 tbsp plain flour to dust the cutlets
Vegetable oil to fry, I like cold pressed Rapeseed oil
Makes about 6 – 8 cutlets / tikis and takes about 30 minutes to prepare
1. Combine the two potato mash with all the spices, herbs and lemon juice. Take about 2 tbsp of the spiced mash and form into round balls and then flatten into the shape of a ‘cutlet’. Great fun for the little ones!
2. Now a grown up to do the rest! Heat a shallow pan on medium heat with a little vegetable oil. Pat the cutlets with a littl flour and then dip the cutlets lightly into the beaten egg to aid in holding them together. Fry on either side till light brown and fragrant.
3. Enjoy immediately or can be kept refrigerated for up to 2 days.