Indian Vegetable Patties Recipe

Name: Indian Vegetable Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Mix first 12 ingredients in large bowl to blend.
2
Season to taste with salt and pepper.
3
Stir in egg.
4
Form 3 tablespoons of mixture into 3-inch-diameter patty.
5
Place on large baking sheet.
6
Repeat with remaining mixture.
7
Refrigerate until firm, about 1 hour.
8
Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat.
9
Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side.
10
Serve with yogurt and chutney.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Indian Vegetable Patties falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Vegetable Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions