There’s something about getting a new cookbook that fills me with excitement; the photography, the food and inspiration. I can spend hours flicking through cookbooks but I find sometimes I get caught up in the idea of a recipe but I never actually get round to finding all of the ingredients or finding the time to make something ‘new’. This time is different – my lovely boyfriend was completely spoiled this Christmas (not by me, but his family & friends) and he was showered in cookbooks so by default I was showered in cookbooks. One in particular stood out to both of us “The Vegetable: Recipes That Celebrate Nature” by Caroline Griffiths & Vicki Valsamis – this book is filled with so many amazing vegetarian recipes! We went through and picked recipes and have actually made some. This recipe today is inspired by their Corn Tikkis with Raita & Tamarind Sauce, I halved the recipe, added a few different spices, took out the tamarind sauce & raita and replaced it with a spiced yoghurt dressing – because that’s what cooking is all about; making it your own.
Beware these tikkis are very spicy – the dressing helps cools it down but if you’re not a fan of spice feel free to omit the sriracha sauce!
Corn & Pea Tikkis w/ cumin yoghurt dressing
55g frozen Corn Kernels
40g frozen peas
50g dry wholemeal breadcrumbs
1 tsp garam masala
1 1/2 tsp siracha hot sauce
1/2 tsp ground ginger
1 tsp hot paprika
1 tsp ground turmeric
1 clove of garlic (finely grated)
Handful of basil
Salt & pepper
Vegetable oil for shallow frying
150ml Greek style Yoghurt
1 1/2 tsp cumin
1/2 tsp ground pepper
1 tsp lemon juice
Begin by roughly chopping the potatoes into cubes then place them in a small saucepan and leave to boil. Once the potatoes can be penetrated with a butter knife throw in the peas & corn kernels – leave to boil for 2-3 minutes then drain.
Place the drained potatoes, peas & corn in a medium size bowl and roughly mash – you still want chunks of corn and peas so don’t be too thorough.
Add the breadcrumbs, garam masala, sriracha, garlic, ginger, hot paprika, turmeric, basil and plenty of salt and pepper.
Line a baking tray with baking paper and begin rolling the mixture into small balls (roughly 2 tbsp of mixture) and place them on the baking tray.
Heat 1cm of canola oil in a frying pan on a medium to high heat – to test the oil place a tiny amount of of the mix in the pan; if it sizzles immediately the oil is ready for cooking.
Depending on the size of your pan cook 4-5 at a time; 2 minutes each side. Place tikkis on a paper towel and once all of the tikkis have cooked, place them back on the baking paper/tray and continue to bake in the oven on 180 degrees Celsius for 5-10 minutes (this isn’t necessary but it helps to keep them hot when making the yoghurt dressing).
Yoghurt Cumin Dressing
Combine all ingredients and drizzle on the tikkis or serve on the side.