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Epicurious
Bon Appétit

Indian Vegetable Patties

By Geetha Subramanian

3.8

(44)

Recipe information

  • Yield

    MAKES ABOUT 12

Ingredients

1 1/4 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño chili, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Plain yogurt
Purchased Major Grey chutney

Preparation

  1. Step 1

    Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.

    Step 2

    Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.

TagsFritterIndianSouth AsianAsianCornVegetableCarrotRoot VegetableRusset PotatoPotatoSpinachLeafy GreensPeaBean and LegumeStarterMainDinnerVegetarianNut FreeEasyFryBon Appétit
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