South Asian Veggie Patties
A quick and delicious veggie-packed snack served with an irresistible sweet and spicy cranberry chutney.
Makes
Serving size
Ingredients
INGREDIENTS FOR CRANBERRY CHUTNEY
½ cup water
¼ cup honey
1 medium (31 grams) jalapeño pepper, diced
1 small (70 grams) red onion, diced
2 cups (197 grams) cranberries, fresh
¼ cup apple cider vinegar
½ cup raisins
½ teaspoon cinnamon, ground
¼ teaspoon ginger, ground
¼ teaspoon allspice, ground
⅛ teaspoon cloves, ground
¼ teaspoon cardamom, ground
INGREDIENTS FOR VEGGIE PATTIES
1 cup green peas, thawed from frozen
⅓ small (218 grams) cabbage, grated
1 medium (196 grams) zucchini, grated
¾ cup (82 grams) carrot, grated
1 cup paneer cheese, crumbled (or mozzarella or other favorite cheese)
¼ cup cilantro, chopped
½ cup rolled oats
1 teaspoon sriracha hot sauce
1 tablespoon lemon juice
1 medium egg, whisked
¼ cup flour, all-purpose, unenriched
1 ½ teaspoons garlic powder
1 ½ teaspoons cumin powder
1 teaspoon turmeric powder
1 pinch sea salt
1 ½ tablespoons grapeseed oil
Special Equipment:
Grater
Potato masher (optional)
Instructions
DIRECTIONS TO MAKE CHUTNEY:
- Combine all the chutney ingredients in a medium saucepan.
- Heat over high heat to bring to a boil. Reduce heat to simmer and cook for 10 minutes, stirring often.
- Remove from heat when the cranberries are soft and slightly deflated.
- Cool slightly before serving with hot veggie patties.
DIRECTIONS TO MAKE VEGGIE PATTIES:
- Heat a small saucepan of water over high heat and bring to a boil. Add peas and cook for about 5 minutes.
- Drain peas and transfer to a medium bowl. Mash, with a potato masher or fork, until smooth.
- Combine with all the remaining veggie patty ingredients except the oil in a large bowl and mix well.
- Divide the mixture into 16 equal portions and shape each portion into patties.
- Heat a non-stick pan over medium heat and add ¾ tablespoon of grapeseed oil.
- Place 6 to 8 patties on the pan and cook about 5 minutes per side, until golden brown.
- Add the remaining oil and cook the remaining patties.
- Serve hot veggie patties with the cranberry chutney.
Cooking Tip
Include the seeds of the jalapeño for a spicier chutney. If you prefer mild spice, remove the seeds before dicing.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
