Aloo Tikki (Indian Potato Cakes with Green Chutney)

12 things you may not have.

The method's theirs. Go give them the click.

Ingredients

2 pounds yukon gold potatoes ((scrubbed clean, peeled + halved))
1-2 Tbsp vegan butter ((plus more for cooking // or sub a neutral oil of choice))
2 tsp curry powder ((plus more to taste // I love Trader Joe's curry powder))
1/8 tsp ground cardamom ((plus more to taste))
~1/2 tsp each salt + pepper ((to taste))
2/3 cup green peas ((thawed if frozen))
1/2 cup panko bread crumbs ((optional // for coating // gluten-free for GF))
1 bunch fresh cilantro ((stems mostly removed // 1 bunch equals ~3 ounces))
3 cloves garlic ((crushed))
~1/4 tsp each salt + pepper ((to taste))
1 large lime ((juiced // or sub lemon))
1 Tbsp sweetener ((such as cane sugar, maple syrup, or honey if not vegan // plus more to taste))
1-2 Tbsp water ((to thin))
1-2 Tbsp ripe avocado ((optional // for extra creaminess))

1 cakes per serving

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.