Indian Vegetable Patties Food

INDIAN-SEASONED VEGETABLE PATTIES

Indian-Seasoned Vegetable Patties image

These patties have a lovely blend of Indian spices, with a soft, almost-creamy interior and a crispy coating. You can sandwich them between burgers for a nutritious vegetarian burger, or dip them into a green chutney. I have not included it in the recipe but I really REALLY suggest adding about 1/4cup cooked soft chana dal to the patties - the firm texture of the chana against the soft texture of the patties is wonderful.

Provided by eatrealfood

Categories Lunch/Snacks

Time 30m

Yield 4 medium patties

Number Of Ingredients 11

Ingredients

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

MORGAN'S VEGGIE PATTIES

Morgan's Veggie Patties image

Provided by Guy Fieri

Categories main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

Steps:

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

VEGETABLE PATTIES

Vegetable Patties image

These are really good for a side dish or for a lite lunch with a salad. I got the recipe from Prevention. You can cook them and eat them right away, or freeze them and heat them up later.

Provided by A la Carte

Categories Vegetable

Time 30m

Yield 24 small, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups chopped mushrooms
1/4 cup chicken stock
1/4 cup chopped onion
2 teaspoons minced garlic
2 cups shredded potatoes
2 cups chopped broccoli
1 cup shredded swiss cheese
1/4 cup grated parmesan cheese
2 eggs, lightly beaten
1 teaspoon dried thyme
1/2 teaspoon salt
3/4 cup dry breadcrumbs

Steps:

In a 10" non stick skillet, combine the mush, stock, onions and garlic. Cook, stirring over medium high heat for 10 mins or until the mush release their liquid.
Add the potatoes and broccoli, cook, stirring for 5 mins or until the broc is soft. Transfer to a medium bowl. Add the swiss, parm, eggs, thyme and salt to the bowl. Mix well and form into small patties.
Place the bread crumbs on a plate and dip the patties in the crumbs, patting to make sure the crumbs adhere.
Wash and dry the skillet. Coat with non stick spray and place over med-high heat until hot. Add the patties, working in batches. Cook for 5 minutes Turn and cook for 5 more or until golden brown.
Freeze on a tray for several hours. Pack in a plastic bag. Thaw overnight in fridge. Place in 12" skillet, cover and cook over med high for 5 minutes.

Nutrition Facts : Calories 343.7, Fat 13.5, SaturatedFat 7, Cholesterol 136.5, Sodium 665.6, Carbohydrate 36.5, Fiber 4.6, Sugar 4.8, Protein 20.5

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