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Aloo Tikki

This is typical Indian food vendor cuisine. Yes, we all get excited about the varieties on offer or our latest finds around the corner from us. It is so convenient and it is vegan, right? But we have a joint moral obligation to help save the planet and most of these outlets still use palm oil in cooking. It is cheap, it is durable, and can stand high temperatures. The obvious choice for any fast food outlet that can sell at competitive prices. Make sure, ask questions, befriend your vendor, convince them. Otherwise if they are using palm oil, pay more for food cooked with environmental friendly products, as it is a small price to pay.


Aloo Tikki by Pieter Kotzé3 large potatoes, peeled, boiled and mashed
¾ cup frozen peas (uncooked)
½ large onion, chopped
1 jalapeño pepper, minced
1 tsp chilli powder
2 tsp garam masala
1 tsp cumin powder
1 Tbsp grated ginger
1 handful fresh coriander leaves, chopped
2 Tbsp bread crumbs
4 Tbsp flour

Cooking Instructions

  • Once the potatoes have been boiled and mashed, add in all the other ingredients.
  • Form into patties (you should be able to get 8 large patties or 10 smaller ones).
  • Heat a little oil over medium-high heat and fry a few minutes on each side until golden brown. Drain and cool on paper towels.
  • Serve with any kind of sauce you like (e.g. a fresh mango compote)
Serves 4 people

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