Vegetable tikki
These are Indian vegetable cutlets that accompany most dals. It's a great way to eat something else than rice, and they are very simple to make.
Recipe inspired from Vegan Richa's Indian Kitchen Cookbook.
Ingredients
- 2 tsp oil (9g)
- 80g finely chopped red onion
- 15g crushed garlic
- 1 tsp ginger paste (5g)
- 450g potatoes, chopped
- 65g carrots
- 75g cabbage or green beans
- 70g fresh or frozen green peas
- 3/4 tsp salt
- 1.5 tsp garam masala
- 1.5 tsp amchur (dry mango powder)
- 1.5 tsp coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 112g breadcrumbs
Instructions
- Place potatoes in a pot, and boil until you can run a fork in them. Drain, and place back in the pot. Mash with a potato masher, and reserve.
- Either chop carrots and cabbage manually, or use a food processor to chop very finely.
- Heat up oil in a pan, and fry onion for a few minutes. Add garlic, ginger, and vegetables, and keep frying, stirring constantly, until vegetables are nice and tender. Let them briefly cool down.
- Add cooked vegetables, spices and breadcrumbs to the pot containing the mashed potatoes, and mix well with your hands.
- Shape into ~60g patties with your hands, and lightly brush each patty with oil.
- Fry the patties on each side in a pan, and serve with a dal.