Spiced Pinto Bean & Potato Tikki with Smoked Paprika

Pierce potatoes with a fork and boil in salted water for 20-25 minutes until easily pierced with a knife. Drain, cool slightly, then peel and roughly mash — some texture is fine.

Drain and rinse the pinto beans. Add to a bowl and mash with a fork, leaving about one-third whole beans for texture. Set aside.

Heat 1 tbsp sunflower oil in a large frying pan over medium heat (180°C). Add diced yellow onion and cook 5-6 minutes, stirring occasionally, until softened and translucent.

Add minced garlic and grated ginger to the pan. Cook 1 minute, stirring, until fragrant. Do not let the garlic brown.

Reduce heat to medium-low. Add cumin, turmeric, and smoked paprika directly to the aromatic mixture. Stir constantly for 30-45 seconds until the spices bloom and deepen in color, releasing their oils.

Transfer the spiced aromatics to the bowl with mashed pinto beans. Add the mashed potato, salt, black pepper, lemon juice, and chopped cilantro. Mix thoroughly until evenly combined.

Allow the mixture to cool for 10 minutes at room temperature. Add the beaten egg and fold until the mixture holds together without being sticky.

Portion the mixture into 8 equal balls (about ¼ cup each). Press each into a flat disc roughly 2 inches wide and ½ inch thick. Expect smooth edges.

Dip each tikki into beaten egg, letting excess drip off. Press both sides firmly into breadcrumbs until evenly coated. Place on a plate and refrigerate 10 minutes to firm up.

Heat remaining sunflower oil in the frying pan over medium-high heat (190°C) until the oil shimmers and flows easily when you tilt the pan.

Carefully lay 4 tikkis in the pan without crowding. Fry 3-4 minutes per side until deeply golden-brown and a crust forms on each side. Flip only once when the bottom is golden.

Transfer finished tikkis to a paper towel-lined plate. Continue with remaining tikkis, ensuring oil returns to temperature between batches. Serve immediately while hot and crispy.