Tuesday, May 9, 2017

Aloo Tiki with Apple-Tamarind Chutney #BrunchWeek #Sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Here we are at day three of an amazing week of recipes to inspire your brunch menus from appetizers to libations.

Many, many thanks to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating, wrangling, managing, and inspiring all of us!

You can go to this post to read more about the sponsors, the prizes, and to enter the giveaway!

This recipe includes ingredients from a few of our event sponsors: Ranier Fruit, Dixie Crystals, and Nielsen-Massey. So grateful for the inspiration! But, you can use whatever apples, sugar, and lemon extract you have on-hand.



Aloo tiki, potato cutlets, are a tasty street food that are served with a sweet-savory chutney. They are a family favorite at any time of day, but I love serving them as a hearty brunch starter.

Ingredients

Aloo Tiki
  • 6-8 small golden potatoes, scrubbed
  • 1 t ground cumin
  • 1/2 t ground coriander
  • 1 t minced garlic
  • 1 egg, beated


Apple-Tamarind Chutney

  • 1 medium apple, peeled, cored, and diced (I used the Lady Alice apples from Rainier Fruit)
  • 1/4 t ground coriander seed
  • 1/4 t cumin ground
  • 1/4 t garam masala
  • 3 to 4 tamarind pods, peeled but with seeds intact
  • 1/2 C granulated sugar (I used Dixie Crystals)
  • 1/4 t salt
  • 1 T freshly squeezed lemon juice or 1 t lemon extract (I used the Nielsen-Massey lemon extract)
  • 1/3 C water
  • 1 T olive oil

Procedure


Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them.


Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. Pan-fry for about a minute on each side, until golden brown. Serve hot.


Apple-Tamarind Chutney
Heat oil in a small sauce pan on medium. Lightly fry spices until aromatic, approximately 2 to 3 minutes. Pour in water, bring to boil.


Add apple, tamarind pods, sugar, salt, and lemon extract. Mix well. Reduce to low heat. Stirring occasionally. Once the tamarind loses its shape, remove the seeds. Simmer uncovered until thickened, approximaely 20 to 30 minutes. Allow to cool and thicken for another 10 to 15 minutes.


To Serve...place your potato cakes on individual serving plates. Spoon chutney over the top.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy's Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n' Cooks.
Apple Lekvar Sweet Rolls from Cindy's Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane's Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear's Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

2 comments:

  1. I have never thought to pair apple and tamarind together, but it seems perfect!

    ReplyDelete
  2. Oh, yay.....a new potato cake to try and I love the ingredients in that chutney!!

    ReplyDelete

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