Ingredients
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1 1/2
-
1
-
1
-
1
-
2
-
1
-
1
-
2
-
1
-
2/3
-
2
-
-
-
-
Directions
Veggie Patties, These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping The batter will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer NOTE: I continue to make these regularly, and not surprisingly, don’t make them the same every time I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder , This is flavorful, quick, and healthy! I love it It reminds me of some Indian flavored veggie patties that I buy from Trader Joes Those are potato based though At my local indian grocer the gram (chickpea) flour is also called Brar Chana flour or Besan I hope that helps someone who may be looking for it , I liked these, they were tasty with the spices, and wonderful with chilli sauce I froze a batch to reheat for lunches – made them a little dryer but not inedible
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Steps
|
1
Done
|
Mix the Seasonings With the Chick Pea Flour. |
|
2
Done
|
Slowly Mix in the Water, Working Well to Remove All Lumps. |
|
3
Done
|
Stir in the Vegetables. |
|
4
Done
|
It Is Best to Let the Batter Sit For 1 Hour or More, Although They Can Be Cooked at Once. |
|
5
Done
|
Heat a Tablespoon of Oil in a Heavy Skillet Over Medium Heat, and Spoon in the Batter to Form Patties. |
|
6
Done
|
Fry Until Browned on Each Side, About 5 Minutes Per Side. |
|
7
Done
|
Do Two or Three at a Time. |
|
8
Done
|
Add 1 Tbsp More Oil For the Second Batch. |
|
9
Done
|
These Are Nice Served With Tamarind Sauce or Even a Steak Sauce Like H.p. |
