Name: Aloo Tikki (Indian Potato Cakes with Green Chutney)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 (cakes)
Ingredients: 2 pounds yukon gold potatoes ((scrubbed clean, peeled + halved)); 1-2 Tbsp vegan butter ((plus more for cooking // or sub a neutral oil of choice)); 2 tsp curry powder ((plus more to taste // I love Trader Joe's curry powder)); 1/8 tsp ground cardamom ((plus more to taste)); ~1/2 tsp each salt + pepper ((to taste)); 2/3 cup green peas ((thawed if frozen)); 1/2 cup panko bread crumbs ((optional // for coating // gluten-free for GF)); 1 bunch fresh cilantro ((stems mostly removed // 1 bunch equals ~3 ounces)); 3 cloves garlic ((crushed)); ~1/4 tsp each salt + pepper ((to taste)); 1 large lime ((juiced // or sub lemon)); 1 Tbsp sweetener ((such as cane sugar, maple syrup, or honey if not vegan // plus more to taste)); 1-2 Tbsp water ((to thin)); 1-2 Tbsp ripe avocado ((optional // for extra creaminess))