Name: Indian vegetable patties with raita
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 small kumara (orange sweet potato) (750g), chopped coarsely; 3 teaspoon brown mustard seeds; 1 slice white bread (45g), crusts removed; 1/3 cup loosely packed fresh mint leaves; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 tablespoon ground cumin; 1 egg; 2 tablespoon vegetable oil; 1 cup (280g) yoghurt; 1/4 cup coarsely chopped fresh mint; 1 teaspoon finely grated lemon rind; 2 lebanese cucumbers (260g); 1 baby cos (romaine) lettuce (180g), leaves separated

Indian vegetable patties with raita

These patties make great sandwich fillings along with the cucumber and lettuce or even baby spinach leaves. Use your favourite sliced bread, bread rolls or wrapstyle flatbread.

Serves 4

Cook

25M

Ingredients

3 small kumara (orange sweet potato) (750g), chopped coarsely

3 teaspoon brown mustard seeds

1 slice white bread (45g), crusts removed

1/3 cup loosely packed fresh mint leaves

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 tablespoon ground cumin

1 egg

2 tablespoon vegetable oil

1 cup (280g) yoghurt

1/4 cup coarsely chopped fresh mint

1 teaspoon finely grated lemon rind

2 lebanese cucumbers (260g)

1 baby cos (romaine) lettuce (180g), leaves separated

Method

1.Boil, steam or microwave kumara until tender.Cool 10 minutes.

2.Meanwhile, dry-fry mustard seeds in a heatedmedium frying pan, over medium heat, stirring, about 1 minute or until seeds begin to pop.

3.Blend or process bread and mint leaves until chopped finely. Add kumara, mustard seeds, chickpeas, cumin and egg; pulse until mixture just comes together. Season. Using wet hands, form mixture into eight patties.

4.Heat oil in same frying pan over medium heat; cook patties, in batches, until browned on both sides and heated through.

5.Meanwhile, to make raita, combine yoghurt, mint and lemon rind in a small bowl.

6.Using a vegetable peeler, peel cucumber into long ribbons.

7.Serve patties, cucumber and lettuce with raita.

SERVING SUGGESTION: Serve with naan bread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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