Mixed Vegetable and Tofu Tikki

This is a popular tea-time snack in India called “tikkis” or “cutlets”. The base in this recipe is mashed potato, and finely chopped veggies of choice are added. The mixture is flattened into a flat patty, similar to a veggie burger patty and then deep-fried or pan-fried. 

My version is baked and oil-free. Purists will cringe at this, but you will not miss the oil when you taste the final product – trust me on this! And you can use this “tikki” as a burger patty too. And because I wanted to make it a hearty meal, so it becomes a main course as opposed to a snack, I added grated tofu as well.

I’ve chosen to add beets, carrots and peas to the recipe, but feel free to omit or substitute with your veggies of choice – options include corn, bell pepper or broccoli. The mix of spices in this recipe gives the perfect tangy (from dry mango powder), sweet (from raisins) and spicy (from serrano peppers) taste to the tikkis. 

Try it and leave me a comment below with your feedback.

Mixed Vegetable and Tofu Tikki

Recipe by theplantpaletteblogCourse: MainCuisine: IndianDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

45

minutes

A healthy and colorful medley of vegetables shaped into a patty and baked to perfection.

Ingredients

• 2 potatoes, boiled and mashed

• 1 beet, grated

• 2 carrots, grated

• 1/2 cup blanched peas

• 1/4 cup raisins

• 100 grams grated tofu

• 1/4 cup chopped cilantro

• 2 tablespoons chopped mint

• 1 serrano pepper, finely chopped

• 1 teaspoon sea salt

• 1½ teaspoons amchur (dry mango powder)

• 1 teaspoon ground cumin

• 1/4 teaspoon ground turmeric

• Juice of 1 lime

• 1 cup oat flour or rice flour (for binding)

Directions

• Preheat the oven to 400ºF. Mix all the ingredients except the flour in a large bowl. I prefer to mix with the hand so the spices assimilate well into all the veggies.
• Add 1/4 cup flour to the vegetable mixture, and mix. Add the remaining flour, little by little, just enough so all the moisture is absorbed until the consistency is such that you can shape them into patties.
• Line a baking tray with parchment paper. Divide the mixture into 12 portions. Roll each portion into a ball with your hands, then flatten and shape it into a round patty. Place the patty on the baking tray. Repeat with the remaining portions.
• Place the tray in the preheated oven and bake 35-45 minutes, flipping them over after 20 minutes. The tikkis will get crispier and dry the longer your bake, so adjust your bake time according to your preference.
• Serve with ketchup or cilantro chutney (recipe in notes).
• You can store the leftover tikkis in the fridge for 2-3 days or freeze for later use.

Notes

• To make cilantro chutney, blend together 1 cup of cilantro (with stems, 1/4 cup mint leaves, 1 tablespoon lightly roasted peanuts or walnuts, 1/2 teaspoon cumin seeds, 1 serrano pepper, 1/2 inch piece of ginger, 1 clove garlic, juice of a lime and salt to taste. Use immediately. Leftovers will stay in the fridge for a couple days.