A beloved Indian street food, aloo tikki is made by mashing leftover boiled potato around a spiced mince filling and shallow-frying it until crisp. Sealing the filling without letting it burst out takes a steady hand, which is why it counts as a tricky recipe.
Sauté the minced meat with the onion, green chili, cumin and ginger for 5 minutes, then take off the heat and let it cool.
Knead the mashed potato with the cornstarch and salt until you have a smooth mixture.
Flatten a handful of the potato mixture, place a spoonful of the mince filling in the centre, close the edges and press into a patty. Coat in breadcrumbs.
Heat the oil in a pan and fry the patties for 7 minutes, turning once, until crisp and golden on both sides.
If the potato mixture is too wet the patty will fall apart while frying; add a spoonful or two of breadcrumbs if needed. Allergens: contains gluten (breadcrumbs).
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