Indian Vegetable Patties


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.




15 min


15 min


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