I finally got a chance to try the Potato and Corn Tikka at the Temescal Farmer’s Market. Yum. It sure hit the spot on that particular chilly morning. As far as I could tell the ‘batter’ was mashed potatoes and corn meal with spices, corn, peas and carrots. I happen to have a few stray yukon gold potatoes in the frig so decided to experiment a bit. We enjoyed these Potato Corn Tikkas for dinner with the Green Tomato and Fig Chutney I had made last week.
Potato and Corn Tikka
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 each potatoes — russets or other starchy potato
1/3 cup heavy cream
1/2 cup corn meal
2 each jalapeno — minced
1 /2 teaspoon garam masala
1 teaspoon ginger root — peeled and grated
3/4 teaspoon cumin seed — toasted
1/2 teaspoon amchoor powder — (mango seed powder) or sub 1 teaspoon lemon juice
1/2 teaspoon sea salt
2 tablespoons cilantro — chopped
2/3 cup corn
2/3 cup peas
2 teaspoons ghee
Slice potato and put into a 3 qt sauce pot. Add a pinch of sea salt and water until just covering the potatoes. Simmer until soft. Drain. Return pot with potatoes to heat. Add cream. When cream is hot turn off heat and add cornmeal, jalapeno, spices and sea salt. Mash with a potato masher. Mix in cilantro, corn and peas with a spoon.
Form into 8 patties about 3 inches in diameter. Heat griddle over medium heat. Fry patties in ghee until golden brown on both sides. 3-5 minutes per side.
Serve hot with your favorite chutney.
Enjoy!
