Ingredients:

• 3 medium Idaho® potatoes
• 1 cup green peas, frozen and thawed
• 2 tablespoons fresh cilantro leaves, minced
• 2 tablespoons almond flour
• 2 tablespoons yellow onion, finely diced 
• 1 tablespoon jalapeño or green chili, seeded and finely diced 
• 1/2 tsp ground coriander powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 tablespoons avocado oil, for pan frying

Cilantro Chutney

• 1 1/2 cups fresh cilantro, roughly chopped
• 1/2 cup cashews, soaked and rinsed
• 1/2 small lemon, juiced
• 1 tablespoon jalapeño or green chili, seeded and finely diced
• 1/4 teaspoon sea salt

Directions:

1. Bring a medium pot of water to a boil. Add the potatoes and let them boil until tender for about 15 minutes. Use a fork to make sure they are cooked through. Drain the water and let the potatoes cool down before peeling.
2. In a large bowl, roughly mash the potatoes with a fork. Add the green peas, cilantro, almond flour, onion, jalapeño, coriander, salt and pepper. Combine well. 
3. Using your hands, shape about 1/4 cup of mixture into a ball. Flatten to form a thick patty.
4. Warm the avocado oil in a wide pan. Once the oil is heated, carefully place the patties onto the pan. Cook the patties for about 5 minutes on each side, then flip over.
5. Once golden brown, remove the patties from the pan and let them cook down on a paper towel.

Chutney

1. Combine all ingredients in a blender and blend until smooth and creamy.
2. Adjust seasoning, if needed. Serve with the aloo tikki.