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Potato tikis need a dry enough potato mixture to hold shape before any coating is added.

The meal begins with well-drained mashed potatoes, then adds lemon, onion, chili, cilantro and salt. The patties are dipped in egg, coated in breadcrumbs, and baked.

Ingredients

Makes 6–8 servings

• 3 cups potatoes, cooked, well drained, and mashed
• 1 tsp olive oil
• 4 tbsp lemon juice
• 1/4 cup onion, minced
• 1 tsp fresh green chili, finely chopped, or to taste
• 2 tbsp fresh cilantro leaves, chopped
• 1 tsp salt, or to taste
• 2 eggs
• 1 cup breadcrumbs
• olive oil spray

Method

Preheat the oven to 300°F / 150°C.

Combine the mashed potatoes, olive oil, lemon juice, onion, chili, cilantro, and salt.

Form into 12–14 balls, then flatten into patties about 1 inch thick.

Beat the eggs in one bowl and place the breadcrumbs in another.

Dip each patty in egg, then coat with breadcrumbs.

Place on a lightly sprayed baking sheet and spray the tops lightly.

Bake for 5 minutes, turn, and bake 5 minutes more, or until browned.

Drain the potatoes well

Too much moisture makes shaping difficult and weakens the crust.

Lemon belongs inside the potato

Rather than relying only on chutney for brightness, the patties themselves carry acidity.

The coating creates contrast

Soft potato inside and crisp breadcrumb outside is the central texture of the dish.

A tike works because the potato holds together before the crust is asked to do any work.