Curried vegetable patties
Curried vegetable patties are tasty, vegetarian bites made with potatoes, carrots, and peas, seasoned with curry and cumin. These crispy patties are ideal for any meal, served with Greek yogurt for a creamy contrast.
Cook time 30 min
Prep time 30 min
Ingredients:
1 tbsp vegetable oil3 potatoes
1 onion
1 carrot
1/2 cup peas
1/2 cup coriander leaves
1 tbsp curry powder
2 tsp ground cumin
1/2 cup all-purpose white wheat flour
1 cup greek yogurt
Curried vegetable patties are a delicious and healthy option for a vegetarian meal. Packed with vegetables and infused with the rich flavors of curry and cumin, these patties are both nutritious and satisfying. Perfect for lunch, dinner, or even as a snack, they can be enjoyed on their own or with a side of yogurt for extra creaminess.
Instructions:
- Peel and dice the potatoes into small cubes.
- Finely chop the onion.
- Peel and grate the carrot.
- Finely chop the coriander leaves.
- Place the diced potatoes in a pot of salted water.
- Bring to a boil and cook until the potatoes are tender, about 10-12 minutes.
- Drain the potatoes and set aside.
- Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
- Add the chopped onion and grated carrot to the pan. Sauté until the onion is translucent and the carrot is soft, about 5-7 minutes.
- Add the peas to the pan and cook for another 2 minutes.
- In a large mixing bowl, combine the cooked potatoes, sautéed vegetables, chopped coriander leaves, 1 tablespoon of curry powder, and 2 teaspoons of ground cumin.
- Mash the mixture until it’s well combined. It’s okay if there are still some chunks for texture.
- Season with salt and pepper to taste.
- Take portions of the mixture and form them into small patties, about the size of your palm. You should be able to make about 10-12 patties.
- Lightly coat each patty with all-purpose flour on both sides. Shake off any excess flour.
- Heat a little more vegetable oil in a large skillet over medium heat.
- Place the patties in the skillet, being careful not to overcrowd them.
- Cook each side for about 3-4 minutes, or until golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the curried vegetable patties warm with a side of Greek yogurt for dipping.
Curried vegetable patties are a versatile and flavorful dish that can be enjoyed in various ways. By following these simple tips, you can create a delicious meal that combines the nutritional benefits of vegetables with the enticing flavors of curry and cumin. Whether you serve them as a main course or a tasty appetizer, these patties are sure to be a hit with both vegetarians and meat-eaters alike.
Curried vegetable patties FAQ:
Cook the patties for about 3-4 minutes on each side over medium heat until they are golden brown and crispy. Ensure they are not overcrowded in the skillet for even cooking.
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results before serving.
Yes, you can substitute or add other vegetables such as bell peppers, zucchini, or spinach according to your preference, but make sure to adjust cooking times if necessary.
A non-stick skillet is ideal for frying the patties as it prevents sticking and allows for even cooking. If using a stainless steel pan, ensure it is well-oiled.
You can substitute Greek yogurt with sour cream, tzatziki, or even a dairy-free yogurt alternative if you’re looking for a non-dairy option.
Tips:
- Boil the potatoes until they are fork-tender to ensure they mash easily.
- Chop the vegetables finely to ensure they cook evenly and form cohesive patties.
- Adjust the amount of curry powder and cumin based on your spice preference.
- If the mixture is too wet, add a bit more flour to help bind the patties.
- Use a non-stick skillet to fry the patties, reducing the need for additional oil and making them healthier.
- Serve the patties with a side of Greek yogurt for a creamy contrast to the spicy patties.
Nutrition per serving
3 ServingsCalories 380kcal
Protein 16g
Carbohydrates 70g
Fiber 9g
Sugar 10g
Fat 11g
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