Breakfast Tikkis

Breakfast is the first meal of the day and these Breakfast Tikkis are perfect to give your day a nutritious start. These are great for little ones too who are picky about vegetables.

Breakfast Tikkis

Today is the day for Foodie Mamas. We are all set to share with you all delicious recipe. This month Kaite Lawlor from Fuchsia Freezer decided the ingredient. It was Potatoes for breakfast.

I really love this concept of choosing an ingredient and working our heads off to come up with drool-able recipes. Just one main ingredient can be served in so many different ways.

I decided to make Breakfast Tikkis. These are great as party appetizers too. I have added vegetable puree to boiled potatoes, to make it more nutritious.

Since breakfast is the first meal of the day, giving it a healthy kickstart is always great. The main flavor of these tikis come from basil leaves and fennel seeds. The combination of these two herbs gives it a delicious liquorish aroma and flavor.

These Breakfast Tikkis are great for kids too. I have added vegetable puree, so picky eater won’t know if there are any vegetables in it.

You can also add chicken pieces or any other meat that you prefer. My two-year-old loves these for her lunch and dinner too.

These Tikkis are great to make ahead meal. Just make these a night before and pop into the refrigerator. Next morning you just have to shallow fry a bit and serve. Even better, make these night ahead and morning time just heat them in a microwave and serve.

These Breakfast Potato Tikkis are great to make ahead breakfast meal for a busy morning. They are perfect for kids too. #FoodieMamas Click To Tweet

Breakfast Tikkis

Potatoes are comfort food, but they are nutritious too. They are a good source of vitamin B3, vitamin B6, vitamin C, copper, potassium, manganese and phosphorous.

Potatoes help in protecting cardiovascular health, lower blood pressure, builds in new cells in the body and takes care of nervous system activity.

While shopping for potatoes choose ones that are firm, well-shaped, smooth, and should be free of decay. They should not be sprouting or have green coloration as this indicates that they may contain the toxic Alkaloid Solanine, which can not only give an undesirable taste but can also cause health conditions such as circulatory and respiratory depression, headaches, and diarrhea.

At times, stores offer already cleaned potatoes. If possible, these potatoes should be avoided since their protective coating is removed by washing leaving potatoes more vulnerable to bacteria. Also, already cleaned potatoes are also more expensive than the normal ones.

As it is you will have to wash them again before cooking, so you will be paying an unnecessary additional cost. The best way to store the potatoes is in a cool dark and dry place.

Breakfast Tikkis-

Breakfast is the first meal of the day and these Breakfast Tikkis are perfect to give your day a nutritious start. 

Course Breakfast, Snack
Cuisine American, Grown-Ups, Kids, Toddler Food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 tikkis
Author Deepika Haldankar

You Need:

  • 4 Potatoes (boiled)
  • 3 Garlic Cloves (minced)
  • 1 cup Breadcrumbs
  • 1/2 cup Mixed Vegetables steamed (carrots, french beans, corn, peas)
  • 2 tbs Cilantro Leaves (chopped)
  • 1 tbs Olive Oil
  • 1 tbs Basil Leaves (chopped)
  • 1 tbs Fresh Lemon Juice
  • 1 tsp Green Chilies chopped (optional)
  • 1/4 tsp Ginger minced
  • A pinch of Fennel Seeds
  • A pinch of Cumin Seeds
  • Salt and Black Pepper to taste

How To Make It:

  1. In a mixing bowl, add boiled potatoes.
  2. Puree the steamed vegetables and add them to the potatoes.
  3. And rest of the ingredients, except olive oil and breadcrumbs. Mix everything well. Check for seasoning.
  4. Roll it into small tikis.
  5. Heat a non-stick pan. Dip the tikkis into bread crumbs and transfer them to the heated pan.
  6. Add the oil to the side of each Tikki.
  7. Fry them till they get brown on each side. Once done, transfer them to a plate lined with paper towel to soak off extra oil.
  8. Serve.

 Make these for weekend breakfast and I am sure, you will love these.

Let’s have a peek at what other Foodie Mamas have got for us today.

Kaitie Lawlor from Fuschia Freezer made Potato Pancakes with Eggs and Mornay Sauce

Potato Pancakes

 

Chrissie Baker from The Busy Baker made these Waffle-Iron Hash Brown Breakfast Potatoes.

Waffle-Iron Hash Brown Breakfast Potatoes.

 

Ali Hagenah Randall from Home and Plate made these Shredded Tater Cupcakes with Gruyere & Bacon.

Shredded-tater-cupcakes-gruyere-bacon-foodiemama

 

Manju Mahadevan from Cooking Curries made this Kerala Style Breakfast Potato Stew

Kerala Style Potato Stew - #foodiemamas - Cooking Curries

 

Sara Kellner Maneiz from Life Little Sweets made Potato Pancakes

Potato Pancakes

 

Emily Lynne Smith from Best Of This Life made Chives and Garlic Brunch Potatoes. 

Chive and Garlic Brunch Potatoes

These were sure a bunch of delicious recipes. Check out other amazing recipes from Foodie Mama Round-Ups here.

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