Curried Vegetable Patties
Recipe: #25783
March 16, 2017
Categories: Curries, Side Dishes, Snacks, Beans, Chickpeas/Garbanzo, Spinach, Game/Sports Day, Low Cholesterol, Vegetarian, Spicy, Kosher Dairy, more
"From Recipes+ Oct.'16. Have not included chill time in the times."
Ingredients
Nutritional
- Serving Size: 1 (294.5 g)
- Calories 338.6
- Total Fat - 16.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 2 mg
- Sodium - 345 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 7.9 g
- Sugars - 13.5 g
- Protein - 10.3 g
- Calcium - 166.9 mg
- Iron - 4.2 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Using hands squeeze excess liquid from carrot.
Step 2
Heat oil in a large frying pan over moderate heat and add carrot and cook and stir for 2 minutes or until tender.
Step 3
Add curry powder, cook and stir for 30 seconds or until fragrant and then add the chickpeas and cook, crushing chickpeas with the back of a spoon, for 2 minutes or until heated and roughly mashed.
Step 4
Transfer mixture to a large heatproof bowl and add spinach, yoghurt and breadcrumbs and mix well and then shape mixture into 8 patties.
Step 5
Place extra breadcrumbs on a flat plate and press patties into bread crumbs to lightly coat and then place on a plate and cover with plastic food wrap and chill or 15 minutes or until firm.
Step 6
Heat extra oil in a large frying pan over moderate heat and cook patties in batches for 2 minutes each side or until golden brown and heated through.
Step 7
Transfer patties to paper towel to drain and then serve patties with extra yoghurt.
Tips
No special items needed.