These are great for snack or burger patty. It also makes a great party food. Potatoes make a great soft base but breadcrumbs add a great texture to these patties and is a real crowd-pleaser. However, I was all out of breadcrumbs so skipped that part.
You will need:
5-6 medium sized potatoes
200 grams mixed vegetables (you can use canned vegetables or frozen too) or 1/2 cup cooked chicken pieces
1/4 to 1/2 cup soy/plain flour (adjust as needed)
1 large egg + 2 tbsp milk/water beaten well together
breadcrumbs as needed to coat
cooking oil for shallow frying
To grind to a paste:
6-8 shallots or 1/2 medium sized onions
3 cloves garlic
2 inch piece ginger
2-3 fresh green chillies
1 tbsp coriander leaves
Dry masalas:
1 tsp chilli powder (optional for adults)
salt and black pepper to taste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp curry powder/chicken masala powder (use mild curry for children)
Boil and peel the potatoes.
Grind the ingredients in to grind list into a thick paste. Use as little water as possible. I find mill/food processor is better for this than blender.
Mash the potatoes. Add the ground paste.
Next add mixed vegetables and/or chicken & the dry masalas and mix well.
Add a little bit of the flour at a time to make a smooth, soft but a little sticky dough. I use soy flour due to the great nutty flavor. But you can use plain flour or even buckwheat flour.
Roll a little piece of the dough into a small ball and lightly flatten them to form thick discs. You can adjust the size according to what you like. I make small discs for snacks but large discs for burgers.
Dip each disc into the egg mixture and roll them on to the breadcrumbs to coat well ( I skipped the breadcrumbs since I was all out).
Heat oil for shallow frying in a skillet to medium-low heat and fry until golden brown on both sides.
Drain them out well on a kitchen/paper towel. Serve warm with ketchup or other favorite sauce for snack or place in a burger roll with your favorite toppings to enjoy as a sandwich.
You will need:
5-6 medium sized potatoes
200 grams mixed vegetables (you can use canned vegetables or frozen too) or 1/2 cup cooked chicken pieces
1/4 to 1/2 cup soy/plain flour (adjust as needed)
1 large egg + 2 tbsp milk/water beaten well together
breadcrumbs as needed to coat
cooking oil for shallow frying
To grind to a paste:
6-8 shallots or 1/2 medium sized onions
3 cloves garlic
2 inch piece ginger
2-3 fresh green chillies
1 tbsp coriander leaves
Dry masalas:
1 tsp chilli powder (optional for adults)
salt and black pepper to taste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp curry powder/chicken masala powder (use mild curry for children)
Boil and peel the potatoes.
Grind the ingredients in to grind list into a thick paste. Use as little water as possible. I find mill/food processor is better for this than blender.
Mash the potatoes. Add the ground paste.
Next add mixed vegetables and/or chicken & the dry masalas and mix well.
Add a little bit of the flour at a time to make a smooth, soft but a little sticky dough. I use soy flour due to the great nutty flavor. But you can use plain flour or even buckwheat flour.
Roll a little piece of the dough into a small ball and lightly flatten them to form thick discs. You can adjust the size according to what you like. I make small discs for snacks but large discs for burgers.
Dip each disc into the egg mixture and roll them on to the breadcrumbs to coat well ( I skipped the breadcrumbs since I was all out).
Heat oil for shallow frying in a skillet to medium-low heat and fry until golden brown on both sides.
Drain them out well on a kitchen/paper towel. Serve warm with ketchup or other favorite sauce for snack or place in a burger roll with your favorite toppings to enjoy as a sandwich.
No comments:
Post a Comment
Thank you for visiting and taking the time and effort to leave a comment.