Aloo and Courgette Tiki with a Tomato and Coriander Kachumber

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These are fantastic spicy snacks, or can be great as burger patties for all the vegans who hate being left out at barbecue parties. They are super healthy and gluten free!

Preparation time: 2 hours (including cooking time)

Ingredients (makes approx. 12 small patties): 

  • 2 large baking potatoes
  • 4 tbsp gluten free flour
  • 1 1/2 courgettes grated
  • 2 green chillies
  • 1 garlic clove chopped finely
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tsp mustard seeds
  • Salt
  • 3 tbsp olive oil
  • 2 cups fresh coriander leaves chopped roughly
  • 2 large tomatoes diced
  • 1/2 tsp red chilli powder
  • 1 lime (juiced)


  1. Bake the potatoes in their skin in an oven for 1 hour 30 minutes at 200 degrees celsius
  2. Whilst the potatoes bake mix your grated courgettes with the finely chopped green chillies, garlic, coriander and cumin powder, turmeric, mustard seeds, lime juice, olive oil and a large pinch of salt
  3. Peel the potatoes and mash without skins until it is smooth
  4. Add the mashed potatoes into the courgette mix, as well as the gluten free flour, and mix well
  5. Shape the mixture into patties (any size goes)
  6. Place a few drops of olive oil into a hot pan and cook the patties on each side until they become golden brown
  7. Mix the red chilli powder and a pinch of salt with the diced tomatoes and coriander
  8. Serve the patties over the salad with a wedge of lime
  9. Enjoy my Little peas

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