Grate the boiled potatoes into a medium sized bowl using the small side of the box grater.

Add the quinoa, ginger, chili powder and salt to the bowl. Mash together using your hands (or a wooden spoon if you prefer) until the mixture is well combined and holds together when squeezed in your fist.

Take a handful of the mash at a time (I like to use a 1/8 cup measure so that all the tikki come out even) and form into small patties.

Heat a 12 inch skillet with 2 tbsp oil. When the oil starts to shimmer, carefully add half the patties. Cook about 4 to 5 minutes on each side. Until golden brown. Repeat the process for the second batch.

Serve with cilantro pea chutney.