Potato Tikki with Sweet Onion Confit

Vegetable patties

PF054 Sweet Onion Confit


  • 4 large potatoes
  • 50 g nibbed almonds, lightly toasted
  • 1 cup red pepper, minced
  • 2 chilies, minced (optional)
  • 1/2 lime or lemon, juiced
  • 2 tablespoon fresh coriander, minced
  • 1 tablespoon cornflour
  • Sea salt and freshly ground black pepper
  • Oil, for frying
  • L’Epicurien Sweet Onion Confit



  1. Boil the potatoes in their skins until tender. Cool slightly, then peel and mash.
  2. Add the almonds, red pepper, chilli, lime or lemon juice, fresh coriander and cornflour. Season to taste and mix well.
  3. Rub your hands with oil and divide the mixture into eight portions. Flatten into patties 3 cm thick.
  4. Brush a cast-iron or nonstick griddle with oil, place over a medium heat and fry the patties for 10 minutes a side, or until crisp.
  5. Serve with Sweet Onion Chutney on the side.

This recipe inspired by Taste.

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