Low FODMAP Vegan Indian Potato Patties with Green Herb Chutney (Aloo Tikki)

Aloo is the Hindi name for potatoes and Tikki is a patty. This low FODMAP vegan recipe is a simple dish made from freshly mashed potatoes, spiced with garam masala and freshly chopped chives. Traditionally, breadcrumbs are used to bind the mixture together, however, to keep this a low FODMAP diet recipe, ground almonds are used in its place. This low FODMAP recipe is crisp on the outside, silky smooth in the center, and accompanied by an easy fresh herb chutney. They are delicious and can be enjoyed hot or cold. This recipe makes 8 patties, serving 4 as a main, or try making smaller meatball-sized patties that are great for kids, snacking picnics, and party platters.

Are there any ingredient substitutions?

Garam masala is a pre-mix of fragrant spices. If you cannot find this spice blend, you can use any curry powder of choice, but always check the labels for added garlic and onion powders. For an easy recipe, make your own spice blend by mixing ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon ground cardamom, a pinch of cinnamon, and a good grind of black pepper.

Traditionally garden peas are added to the potato mix, however, a maximum of 60g/2.1oz should be used for the whole recipe in order to keep each patty low FODMAP friendly.

Almond flour is low FODMAP up to ¼ cup per serving, and this recipe uses ½ cup between 4 servings. Ground Brazil nuts can also be used in place of almond flour, however, if you are avoiding tree nuts, simply swap out for ground pumpkin seeds (pepitas) or ground sunflower seeds.

What can I serve these potato patties with?

Drizzle the patties with the green herb chutney sauce and serve with a low FODMAP side salad or vegetables of choice. You can also enjoy them as potato burgers with lettuce wraps.

Are there any alternative cooking methods?

If you don't want to shallow fry these patties, you can also bake them in the oven. Line a baking tray with baking paper then brush each patty with oil and place on the baking tray. Bake in a preheated oven for 18 to 20 mins at 4000F/200C or until golden and crisp. Flip them halfway through baking.

How to store Aloo Tikki?

Allow them to cool to room temperature before transferring to an airtight container. Store in the fridge and consume within 5 days.