Food

NICE & SPICY STUFFED INDIAN POTATO PATTIES

Date: 16 Aug 2017 Author: Jacqui Categories: Food Comments

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Another lovely vegetarian and possibly vegan recipe.  These may take some time to put together, but the result is totally worth it!  Try to make small patties rather than large as they will be easier to handle.  You can opt for the healthier option, and bake them rather than shallow fry them.  Either way, they are delicious!

Ingredients

For the Patties

  • 5 large potatoes, peeled and diced
  • Butter
  • 130g Grated Cheese
  • 2 eggs, lightly beaten
  • Gluten Free Dry Breadcrumbs or Fine Polenta
  • Gluten Free Flour

For the Filling

  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 1 yellow or red pepper, finely diced
  • 1 zucchini, finely diced
  • Chilli flakes (optional)
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 cup of water (use the water you boil the potatoes in)
  • 2 tsp cornstarch
  • 2 tbsp chutney
  • Vegetable or Peanut Oil

Method

Start by preparing the filling.  In a little oil, saute the onion and when it is translucent, add the finely diced carrots, celery, the peppers and the garlic.  Add all the spices and the diced zucchini, combine well.  Cook until the veggies are tender.  Combine the cornstarch with the reserved water.  Pour this into the pan, together with the chutney.  Mix well, bring to a boil, lower the heat and cook until it thickens.  Leave to cool.

Whilst the veggies are cooking, boil the potatoes until soft, reserve a quarter cup of the water and then drain well, mash adding about a tsp and a half of butter.  Do not use too much butter so potato mixture will not be too soft.  Beat with a wooden spoon till smooth.  Add the grated cheese and combine well.  Set aside to cool.

When the ingredients are cool, take tablespoons of the mashed potato and form into a patties.  Divide in pairs.  Holding one patty in one hand, take a tablespoon of the filling and place on top of the patty.  Place another potato patty on top and press to seal in the filling.  Dust lightly with flour as you work.  Do the rest with the other patties.

Place the beaten eggs and the breadcrumbs into two separate soup plates.  Take the patties, one by one, dip in the egg and then in the breadcrumbs to coat.

Leave to set in the fridge for at least half an hour.  You can either fry them in a shallow pan in a little vegetable or peanut oil, or else lightly spray them with oil and bake in the oven.

Lovely served with some salad and more mango chutney.