Corn and Spinach Tikki (Indian Patties)

• 600 g Russet potato
• 2 medium Fresh corn on the cob
• 200 g Spinach
• 1 medium Green chili pepper
• 15 g Ginger root
• 2 cloves Garlic
• 2 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• 60 g Plain flour
• 90 ml Sunflower oil
• 200 g Greek yogurt
• 40 g Tamarind paste

1. Peel the potatoes, cut into even chunks, and boil in well-salted water for 12 to 15 minutes until very tender. Drain well, then return to the hot pan for 1 minute to steam-dry. Mash until smooth and let cool slightly.
2. Meanwhile, cook the corn in boiling water for 4 to 5 minutes until just tender, then drain. When cool enough to handle, cut the kernels off the cobs. Wilt the spinach in a saucepan with a splash of water for 1 to 2 minutes, then squeeze out excess moisture and finely chop.
3. Finely chop the green chilli, grate the ginger, and crush the garlic. In a mixing bowl, combine the mashed potato, corn, spinach, chilli, ginger, garlic, ground cumin, fine sea salt, and plain flour. Mix until the mixture holds together; if it feels wet, work it a little more to help the flour bind.
4. Shape into 12 small patties, pressing firmly so the edges do not crack. Heat a large frying pan over medium heat and add enough sunflower oil to coat the base. Fry the tikkis in batches for 3 to 4 minutes per side until deep golden and crisp, adding a little more oil as needed.
5. Stir the tamarind paste with 2 to 3 tablespoons of warm water until smooth and spoonable. Serve the hot tikkis with greek yogurt and the tamarind dip for dunking.

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