Indian Vegetable Patties
Ingredients
1 1/4 cups fresh corn kernels or frozen | ||
1 medium carrot, grated | ||
1 medium russet potato, peeled, grated | ||
1/2 medium onion, minced | ||
1/2 cup shredded spinach | ||
6 tbs ap flour | ||
1/4 cup frozen peas, thawed | ||
1/4 cup fresh cilantro, chopped | ||
1-2 jalapenos, seeded and minced | ||
4 cloves garlic, minced or pressed | ||
2 tsp fresh ginger, minced | ||
2 top ground cumin | ||
2 tsp curry powder | ||
1 large egg beaten | ||
1 tbs or more vegetable oil | ||
plain yogurt | ||
chutney for serving, optional | ||
kosher salt and black pepper to taste |
- Mix the first 13 ingredients in a large bowl to blend, then season with salt and pepper.
- Stir in the egg, mixing well, then form 3 tbs of the mixture into a 3 inch diameter patty.
- Place on a large baking sheet, then repeat with remaining mixture.
- Refrigerate for about 1 hour or until firm.
- Heat the oil in a heavy large skillet over medium heat.
- Cook vegetable patties in batches until golden, about 4 minutes per side, adding more oil if necessary.
- Serve with yogurt and chutney.
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