Best Indian Vegetable Patties Recipes

Indian-Seasoned Vegetable Patties image

Provided by eatrealfood

Time 30m

Yield 4 medium patties

Number Of Ingredients 11

5 ounces green beans (sliced)
2 medium carrots (peeled and grated)
1 slice whole wheat bread, crumbs of
4 ounces new potatoes, boiled until soft
1/2 teaspoon ginger, grated
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1/4 teaspoon chili powder
4 tablespoons cilantro, chopped
salt, to taste
1 tablespoon vegetable oil

Steps:

Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
Drain off any excess water.
Combine all ingredients except oil and combine well in a food processor or mash together by hand.
Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
(I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

Nutrition Facts : Calories 94.1, Fat 3.9, SaturatedFat 0.5, Sodium 63.9, Carbohydrate 13.9, Fiber 3.3, Sugar 2.5, Protein 2.2

Indian Vegetable Patties image

Provided by Geetha Subramanian

Yield MAKES ABOUT 12

Number Of Ingredients 16

1 1/4 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño chili, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Plain yogurt
Purchased Major Grey chutney

Steps:

Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.