Potato Croquettes "Aloo Tikki"

Yesterday was "Potluck Day" at hubby's workplace. After pacing back and forth over thinking what I should make, I settled on this one. MIL wanted to make something too -- she decided on "Deep Fried Cabbage and Dhal Fritters", a variant of "Dhal Fritters" I posted ages ago. Hubby picked up a hot tray of both these appetizers around noon. An hour later he calls me to tell that they were a big hit and were gone in 5 minutes. I was really happy and upset. Happy that people liked it and upset that my hubby had refused to take the chutney I made to go with these croquettes cause I didn't say about that beforehand. Which meant that this chutney wouldn't have a food tag etc etc. The "Dried Apricot, Prune and Tamarind Chutney" is a Pan Gravy Kadai Curry Original.Now I have put it in the freezer, waiting to consume it with either Samosa or a new batch of these croquettes.I will be posting about that in a couple of days. Tikki recipe was minimally adapted from here.

Ingredients(For 35-40 Aloo Tikkis):

• 12 medium firm White Potatoes (Yukon Gold maybe used instead)
• 6 Hot Green Chili, seeds and membranes removed
• 1 large Carrot, peel and grated using the small-eye of the box grater
• 1/4 Cup Frozen Green Peas
• 1/4 Cup Golden Raisins
• 1/4 Cup Cilantro, cleaned and finely cut
• 6 Stale Whole-Wheat Bread, toasted and crumbed
• 1 Large Onion, finely cut
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice 
• 1 tsp dry-roasted cumin seeds, coarsely ground 
• Salt for taste
• Oil for shallow frying

Tools:

• Wire Potato Masher

Procedure:

• Add potatoes to a pot with cold water. and bring to a boil. Cook the potatoes until tender and drain.
• Peel the potatoes once they are able to be handled with hands. 
• Mash the potatoes roughly using a Wire Potato Masher. Don't make a smooth paste.
• Fry the chopped onions in very little oil until they become translucent.
• Mix all the ingredients except the last one(Oil for shallow frying) in a large bowl.

• Divide the mixture into 35-40 lemon-sized balls.
• Flatten the balls into patties using both hands.
• Coat a non-stick wide-skillet with little olive oil and add the patties in batches.
• Fry the patties for 2-3 minutes per side on a low-medium flame with little oil until they are lightly browned.

• Serve them warm with Ketchup or tamarind based chutney.