Artichoke patties
 

Jerusalem Artichoke and Parsnip Tikki Recipe


Atul Kochhar shares an elegant recipe made with Jerusalem artichokes
Cook Time: 40 minutes

Difficulty: Medium
Serves: 2-3 people

INGREDIENTS


<li>Peel the parsnips and artichokes and roast in the oven at 170 degree C for 20Minutes.</li><li>Keep in the blast chillier until temperature reaches below 5 degree C.</li><li>Then take a tray and grate the artichokes and parsnip. Pour some oil in a pan, add mustard seed, curry leaves, ginger and chilli and sauté till light brown in colour.</li><li>Add the powder spice and sauté and mix with the grated items. Make small patties and griddle on the pan until golden brown in colour. Serve with tamarind chutney and garnish with some coriander cress.</li>

METHOD


  1. Peel the parsnips and artichokes and roast in the oven at 170 degree C for 20Minutes.
  2. Keep in the blast chillier until temperature reaches below 5 degree C.
  3. Then take a tray and grate the artichokes and parsnip. Pour some oil in a pan, add mustard seed, curry leaves, ginger and chilli and sauté till light brown in colour.
  4. Add the powder spice and sauté and mix with the grated items. Make small patties and griddle on the pan until golden brown in colour. Serve with tamarind chutney and garnish with some coriander cress.

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