Colocasia (Eddo) Patty
Arvi Kofte or Tikki
Colocasia cutlets are made in almost the same way as potato cutlets. They are easy to make and delicious. Shape can be your choice, balls (kofta), round Tikki (cutlets) or pear shaped. Makes 10-12
Colocasia esculenta probably originated in India, where it is generally known as Arvi. Its tubers/corm look like small yams, with brown rings, dark and light alternating, all along its fibrous surface. They have a white, cream or light pink flesh. The tubers are used to make chips, soup, numerous varieties of curries and bhajies, roasted like potatoes, even made into flour. It is a staple food in many tropical countries around the world, it is an excellent source of fibre, vitamins C and E, potassium, magnesium, and folic acid. Colocasia leaves of the Indian variety are edible but they must be boiled before eating, in order to remove the oxalates that cause irritation of the tongue. See Colocasia (Eddo) Leaf Rolls, delicious! There are many varieties of Colocasia around the world; eddo, dasheen, elephant's ear, West Indian kale, Cocoyam and old Cocoyam, and Coco. Some varieties contain oxalates even in their tubers, and can cause irritation of the skin and tongue and should be avoided.
Ingredients
- 500 gm. colocasia or arvi tubers
- 1 small onion (100 gm.), peeled and roughly chopped
- 1-2 tbsp. chopped coriander leaves
- 1 green chilli (adjust to taste)
- Salt to taste
- Black pepper to taste
- 1 small egg, lightly beaten. If you do not want egg, add1 medium sized, boiled potato.
- 1/4 tsp. Garam Masala (optional)
- *1/2 cup fresh crumbs (made by blitzing 2 slices of bread in a food processor or by grating)
- Oil for either shallow frying in a pan or deep frying in a wok or karahi.
Instructions
- Wash and boil colocasia tubers in their skin, until they are soft. You can do this either in a pan of salted water or in a microwave steamer for 6 minutes or in a pressure cooker for 2-3 minutes (whistles).
- Cool and peel. There should not be any water on the skin before peeling, otherwise they will get slimy and difficult to handle.
- Mash and mix with all other ingredients except oil.
- Shape into small balls or chops (like burgers) or oblongs.
- Roll in bread crumbs.
- Either deep fry on medium heat in a wok/karahi or shallow fry in a frying pan, until golden and crisp.
- *If you want to bake them, add 1 tbsp. butter or oil to your bread crumbs. Place on a non-stick or foil lined baking tray in a single layer.
- Bake at 350°F or 180°C or Gas mark 4 for 15-20 minutes, or until they look golden and crisp.
- Serve immediately with Green Chutney or Tamarind Chutney.