Red cabbage aloo tikki with Micro Daikon Radish

Indian street food in your kitchen! Our potato pancakes with garam masala, Micro Daikon Radish and Curly Parsley will take your taste buds to South Asia....

 Min. |   


  • 300 g mealy potatoes
  • 1/4 piece of a red cabbage (160 g)
  • 1 1/2 Seedbars Curly Parsley
  • 1/2 Seedbar Micro Daikon Radish
  • 1/4 pomegranate
  • 60 g chickpea flour
  • 2 tbsp rapeseed oil
  • 1 tbsp garam masala
  • Some salt

For the sauce:

  • 200 g silken tofu
  • 2 tbsp miso paste
  • 2 tsp agave syrup
  • 2 tsp rice vinegar
  • Salt & pepper

Micro Daikon Radish

weeks to harvesting


per pack (3 Seedbars)


per pack (3 Seedbars)

Step 1

Peel the potatoes and cut them into pieces. In a pot, bring salted water to the boil and cook the potatoes for about 15 minutes.

Step 2

In the meantime, wash, halve and roughly grate the red cabbage. Harvest Micro Daikon Radish and Curly Parsley. Chop the latter into small pieces.

Step 3

Drain the boiled potatoes and afterwards mash them. Mix together with chickpea flour, red cabbage, Curly Parsley, garam masala and some salt. Form patties from the mixture with your hands. Heat oil in a pan and fry the aloo tikki for approx. 15 minutes on both sides, until crispy.

Step 4

Meanwhile, put miso paste, silken tofu, agave syrup, rice vinegar, salt and pepper in a blender and puree until creamy. Subsequently, cut open the top of the pomegranate, then break the fruit into pieces and remove the seeds.

Step 5

Serve aloo tikki with fresh Micro Daikon Radish, miso sauce as well as pomegranate seeds and enjoy.

Recipe provided by the cooking app KptnCook.

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