Methods

1. Cut the potatoes into even sized chunks, then cook in boiling salted water for 10 -15 minutes or until tender. Drain, then return to the pan and mash until lump free. Leave to cool.
2. Meanwhile, heat 1 tbsp of the oil in a non-stick frying pan, add the onion and sauté for a few minutes until softened. Wipe out the pan and set aside.
3. In a bowl mix together the potatoes, fried onions, watercress, coriander, Patak’s Jalfrezi Paste and lime juice. Season to taste.
4. Divide the mixture into 8, then using wet hands shape the mixture into flat round patties.
5. Heat the remaining vegetable oil in the non-stick frying pan.
6. Fry the tikkis in batches for a few minutes on each side, until golden brown and cooked through.
7. Serve with a wedge of lime.