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
Nutrition Info
Nutrition Info
Makes: 8 servings Serving size: 2 patties with 3 tbsp chutney
Calories
292
Fat
13 g
Saturated Fat
7 g
Trans Fat
<1 g
Cholesterol
48 mg
Carbohydrates
35 g
Sugar
20 g
Fiber
5 g
Protein
11 g
Sodium
110 mg
Calcium
251 mg
Phosphorus
213 mg
Potassium
373 mg
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