Name: Indian vegie patties with lemon raita
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 gram kumara, chopped coarsely; 1 teaspoon vegetable oil; 3 teaspoon brown mustard seeds; 400 gram can chickpeas, rinsed, drained; 1/3 cup fresh mint leaves, firmly packed; 1/4 cup (15g) stale breadcrumbs; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 egg white; cooking-oil spray; lemon raita; 1/3 cup (95g) low-fat natural yogurt; 2 tablespoon fresh coriander, coarsely chopped; 1/2 teaspoon lemon rind, finely grated; 2 teaspoon lemon juice

Ingredients

750 gram kumara, chopped coarsely

1 teaspoon vegetable oil

3 teaspoon brown mustard seeds

400 gram can chickpeas, rinsed, drained

1/3 cup fresh mint leaves, firmly packed

1/4 cup (15g) stale breadcrumbs

2 teaspoon ground cumin

2 teaspoon ground coriander

1 egg white

cooking-oil spray

lemon raita

1/3 cup (95g) low-fat natural yogurt

2 tablespoon fresh coriander, coarsely chopped

1/2 teaspoon lemon rind, finely grated

2 teaspoon lemon juice

Method

1.Steam or microwave kumara until tender, drain. Cool 10 minutes.

2.Meanwhile, heat oil in small frying pan, add mustard seeds, stir about 1 minute or until seeds begin to pop.

3.Blend or process kumara, seeds, chickpeas, mint, breadcrumbs, spices and egg white until combined. Using wet hands, shape mixture into eight patties.

4.Make lemon raita.

5.Spray heated barbecue flat plate with cooking-oil spray for 2 seconds. Cook patties about 2 minutes each side or until browned and heated through.

6.Serve patties with raita. lemon raita Combine ingredients in small bowl.

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