Quinua Potato Cakes

Grind coriander leaves, ginger and green chilies in a food mixer/grinder. In a large bowl, mix this green paste along with all of the other ingredients (everything except oil).

Now mix/knead this mixture for 1-2 minutes to evenly combine all the ingredients. Make medium-sized round tikki/cakes. (Makes approximately 10 medium size tikki).

Heat 2 tablespoons of oil in a nonstick pan on high for 1-2 minutes. Now place 4-5 tikki into the heated pan and cook evenly. Each side takes 2-3 minutes (they should be medium brown in color). Remove cooked tikki from the pan. Follow the above step to cook rest of the tikki/cakes. Serve hot.

Note about the water chestnut flour: I’m using this because of special occasion however you can use all purpose flour or bread flour to bind everything together.